Cheesy Pesto Brioche Wreath

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A cheesy, pesto pull-apart bread wreath, complete with a chilli mayo dip.

The ingredient of Cheesy Pesto Brioche Wreath

• 125ml 1 2 cup milk warmed
• 7g sachet 1 teaspoon dried yeast
• 2 tablespoons caster sugar
• 375g 2 1 2 cups bread pizza flour
• 3 eggs
• 125g unsalted butter chopped at room temperature
• 1 1 2 tablespoons bought chilli garlic pesto
• 1 1 2 tablespoons 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 praise real whole egg mayonnaise
• 2 teaspoons fresh lemon juice
• 1 tablespoon bought chilli garlic pesto

The Instruction of cheesy pesto brioche wreath

• whisk together milk yeast and sugar in a jug set aside for 10 minutes or until frothy
• process yeast mixture flour 2 eggs and a pinch of salt in a food processor until mixture just comes together with the motor running add butter 1 piece at a time until a very soft sticky dough forms turn onto a lightly floured surface knead for 3 minutes or until smooth place in a greased bowl cover set aside in a warm draught free place to prove for 1 hour until doubled in size
• grease a large baking tray and line with baking paper punch down dough roll out on a lightly floured surface to a 30 x 40cm rectangle with a short side closest to you spread the top half with chilli and garlic pesto and the bottom half with basil pesto sprinkle with semi dried tomato mozzarella and parmesan starting at a long side roll up tightly to form a log slice into log at 2cm intervals stopping just short of the base donu2019t cut through carefully transfer to the prepared tray and shape into a circle pressing the ends together to seal lightly grease the outside of a ramekin and place in the middle of the circle twist and slightly flatten each slice of dough to expose filling set aside in a warm draught free place to prove for 40 minutes until doubled in size
• for dip combine sour cream mayonnaise and juice in a bowl swirl through pesto
• preheat oven to 200c 180c fan forced whisk remaining egg brush over pastry bake for 20 25 minutes or until puffed and golden serve with tomatoes basil and dip

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