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Cheesy pesto brioche wreath
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Prep Time:
140 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Cheesy pesto bread wreath with spicy mayo dip.
Ingredients:
  • 125ml (1/2 cup) milk, warmed
  • 7g sachet (1 tsp) dried yeast
  • 40.00 gm caster sugar
  • 375g (2 1/2 cups) bread pizza flour
  • 125g unsalted butter, chopped, at room temperature
  • 30.00 ml bought chilli garlic pesto
  • 30.00 gm bought basil pesto
  • 60g (1/3 cup) semi-dried tomatoes, drained, finely chopped
  • 100g (1 cup) coarsely grated mozzarella
  • 40g (1/2 cup) finely grated parmesan
  • Roasted cherry truss tomatoes, to serve
  • Small fresh basil leaves, to serve
  • 125g (1/2 cup) sour cream
  • 65g (1/4 cup) Real Whole Egg Mayonnaise
  • 10.60 gm fresh lemon juice
  • 20.00 ml bought chilli garlic pesto
Instructions:
  • Combine milk, yeast, and sugar in a jug and let sit for 10 minutes until mixture becomes frothy.
  • Combine yeast mixture, flour, eggs, and a pinch of salt in a food processor until a dough forms. Gradually add butter one piece at a time while continuing to process until a soft, sticky dough forms. Transfer the dough onto a lightly floured surface and knead for 3 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rest in a warm, draft-free place for 1 hour until it doubles in size.
  • Prepare a large baking tray with a layer of greased baking paper. Gently press down on the dough to deflate it. Roll the dough out on a floured surface into a 30 x 40cm rectangle, positioning the short side closest to you. On the top half, spread chilli and garlic pesto, and on the bottom half, spread basil pesto. Sprinkle semi-dried tomatoes, mozzarella, and parmesan evenly. Roll the dough tightly starting from a long side to create a log. Cut the log into 2cm slices, leaving the bottom uncut. Carefully transfer the slices onto the tray, shaping them into a circle and joining the ends together. Grease the outside of a ramekin and place it in the center of the circle. Gently twist and flatten each slice to reveal the filling. Let it rest in a warm, draft-free spot to rise for 40 minutes until doubled in size.
  • In a bowl, mix together sour cream, mayonnaise, and juice. Swirl in the pesto.
  • Preheat oven to 200C/180C fan forced. Whisk the remaining egg, then brush it over the pastry. Bake for 20-25 minutes, or until the pastry is puffed and golden. Serve alongside tomatoes, basil, and dip.

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