ingredients:
For 4 mini buns:
For the dough:
300 g flour1 / 2 teaspoon salt21 g fresh baker's yeast or 8.5 g dry baker's yeast1 tsp caster sugar160 ml milk40 g soft butter or sunflower oil or olive oil
For the pesto:
2 large handfuls of fresh basil2 cloves of garlic2 cans of pine nuts70 g grated Parmesan cheese 6 tbsp olive oil1 / 2 tbsp salt
For mounting:
50 g fresh parmesan grated egg yolk for gilding
Preparation:
Dough:
In a bowl, mix the flour and the salt. In a small bowl, crumble the yeast or pour powdered yeast, add the sugar cube and part of the milk to dissolve with a teaspoon;
Make a pit in the center of the flour mixture and pour the diluted yeast, begin to incorporate with the fingertips and then add either soft butter or oil according to your preferences. Knead until smooth and homogeneous.
Form a ball of dough, place it in a lightly greased bowl and place a piece of food film. On top, put a clean towel and let rise for 1 hour in a warm and draft-free place.
The pesto:
While the dough is rising, prepare the pesto.
In the bowl of your blender, put the basil leaves, pine nuts, cloves of garlic and mix 1 to 2 minutes, add the grated parmesan and salt, and mix again. Pour the olive oil and mix, if the pesto is too solid add a little oil.
Mounting:
When the dough has doubled in size, flour your worktop, drop the ball of dough and degass it with the palm of your hand.
Spread the dough into a 40 cm by 40 cm square. Cut into 4 squares of 10 cm by 10 cm.
On each square of pastry spread the equivalent of 2 tablespoons of pesto with a flat knife or bent spatula, then sprinkle with parmesan cheese.
Roll each square of boudin-shaped dough by squeezing.
With a large knife, cut the roll in 2 leaving 2 cm uncut.
Make a braid by bringing a half pudding on the other and so on. when you reach the end, weld the 2 ends by pressing well on the dough and pass under the braid.
Put the braids on a baking sheet covered with parchment paper.
Let it grow again for 20 to 30 minutes.
Preheat your oven to 180 ° c.
Whip the egg yolk and brush the braids.
Bake for 25 minutes.
Let cool on the plate 10 minutes before serving.