Pour the Milk into a heat-proof bowl and slightly heat it in the microwave to a lukewarm temperature. Add the Granulated Sugar and mix until dissolved. Add the Dry Yeast to the Milk, give a quite stir then let it rest for 10 to 15 minutes until you can see some bubbles / foam. If not bubbles or foam appear, heat it up in the microwave for a few seconds. It is imperative to activate the yeast if you want the bread to rise. If you do not see bubbles or foam, it means that the yeast has not been activated.
In a separate Large Bowl, put the Flour and Salt.Beat the Egg and Olive Oil, then pour it in a well at the centre of the Flour. Add the Yeast and Milk and start kneading the dough.
Knead the dough for 5 to 10 minutes until a smooth, non sticky ball form. Place the dough in a bowl, cover it with a wet towel and let it rest for at least an hour.
When the dough has doubled in size, punch it with your hand once to remove all the extra air (that's the fun part!), then quickly re-knead it for a couple of minutes.Sprinkle some flour on a large chopping board and roll the dough to form a long rectangle. I found it easier to prepare the babka on a chopping board or tray rather than directly on the kitchen bench, but it is up to you!
Brush the Basil Pesto all over the spread dough and add the hand-torn Mozzarella on top of it. - Roll the dough on its largest side to create a long tube.- With a knife, split the tube in half on its length to get 2 parts. Pinch the ends of both parts to seal them- Twist the two tubes around each other.- Place the twisted babka in a Loaf Pan lined with baking paper, then let it rest for another 30 minutes to 1 hour to rise again.
Preheat your oven on 190'C.When the Babka Bread has risen again, bake it for 20 to 30 minutes. Depending on your oven, it could take more or less time so check on it regularly to make sure it doesn't burn.Remove it from the oven and let it cool down before eating.