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Hearty pesto wreath

The perfect interplay of airy yeast and savory pesto filling: the masterfully woven pesto wreath provides a real moment of pleasure.


120 min.


500 g Wheat flour 405
1 TL Sugar
½ Cube Yeast
130 ml Water, lukewarm
60 g Butter
1 Egg
125 g (1 glass) Pesto alla Genovese
30 g Emmental cheese, grated

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.

Recipe properties Baking with oilBreakfast & BrunchItalianmediumPan & oven dishesPestoVegetarian
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