Pesto Flower

Ingredients for 1 servings:

• 250 ml water, lukewarm
• ½ cube of fresh yeast, 21 g
• 1 tsp sugar
• 125 g oil
• 1 tsp salt
• 1 egg white
• 600 g flour
• 70 g fresh basil
• 60 g walnuts
• 70 g olive oil
• 2 garlic cloves
• e.g. salt and pepper
• 50 g Parmesan
• 1 egg yolk
• 1 tbsp milk
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Pull-apart bread

First, prepare the dough. Crumble the yeast into the lukewarm water and melt it with the sugar while stirring. Then add all the remaining ingredients and mix until you have a smooth dough, then knead for about five minutes. Cover the dough and let it rise for about an hour. In the meantime, prepare the pesto. Blend all the ingredients except the Parmesan cheese. Finally, add the Parmesan cheese and blend it in. And the pesto is ready. Once the dough has risen, roll it out to a thickness of about 3-4 mm and cut out circles using a round cutter with a diameter of 5-6 cm. Knead the excess dough together again and cut out more circles. Brush the circles with pesto, fold them in half, and press the ends on the left and right into the middle. Place the resulting leaves in a greased tart pan (or casserole dish) approximately 30 cm in diameter. Start in the middle and fold the rest around it. Not too tightly, as the dough will rise later. Cover the pan and let it rise for 10-15 minutes. Then whisk the egg yolk and milk together and spread it on the pesto flower. Bake it in the oven at 180°C (top/bottom heat) for about 30 minutes. If all of your pesto leaves didn’t fit in the pan, I have a tip for you: Grease a muffin tin and place three leaves in each muffin tin. Cover the muffin tin and let it rise for 10-15 minutes. The pesto muffins are also baked in a preheated oven at 180°C (top/bottom heat) for 30 minutes.