First prepare the dough for the herb pesto wreath. To do this, prepare a dampfl from yeast, sugar and milk. Leave to rest for a few minutes in a warm place.
Once the dampfl has risen a bit, add butter, egg yolks, flour and salt and quickly knead into a smooth dough. Let the yeast dough rise in a warm place for about 1 hour. It is best to cover the dough with a damp tea towel.
Preheat the oven to 180° degrees.
Roll out the dough on a floured surface to a rectangle. Spread with the herb pesto and evenly distribute the pine nuts on the dough.
Cut the dough roll in half with a sharp knife, leaving about 5 cm whole at the top edge.Now beat the two strands of dough over each other until you have a nice braided plait. Shape the braid into a wreath, brush with a little butter and bake in the oven for about 40-45 minutes until it has taken color. If the herb pesto wreath browns too quickly, cover it with aluminum foil.
Preparation Tip:
The herb pesto wreath can also be refined with dried tomatoes or fresh herbs as desired. Let your imagination run wild.
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