Hearty pesto wreath

Mix the flour with the salt and sugar in a bowl. Crumble the yeast into the center and add 130 ml lukewarm water. Mix with a little flour until the yeast has dissolved. Add the chopped butter, egg and Byodo Pesto Rosso. 5 min. Knead to a smooth dough using the dough hook. Covered 45 min. let rest.

Roll out into a rectangle measuring approx. 30 x 60 cm on a floured work surface and spread with the creamy Pesto alla Genovese. Roll up from the long side and cut in the middle with a sharp knife. Interweave the two strands. Place on a baking tray lined with baking paper to form a wreath. Spread a thin layer of water on top and sprinkle with the cheese. Bake the pesto wreath for 45 minutes in a preheated oven at 180 °C top/bottom heat.