Christmas Wreath
2 tsp (6g) active dry yeast
1 tsp (5g) sugar
¼ cup (60ml) lukewarm milk
Let sit for 5 minutes to activate the yeast
2 1/4 cups (280g) all-purpose flour
3/4 tsp (4g) salt
1/2 cup (120ml) lukewarm milk
1 egg yolk
Dissolved yeast
2 tbsp (30g) melted butter
start kneading until it pulls away from the sides of the bowl
Transfer to an oiled bowl
Let it rest for about 1 hour at room temperature until doubled in size
Meanwhile…
1.5 oz (40g) fresh spinach leaves (basil or parsley are good too)
2 tbsp (20g) walnuts
1 garlic clove, minced
Pinch of salt
1 tbsp (15ml) lemon juice
¼ cup (20g) Parmesan cheese, grated
2 tbsp (30g) olive oil
Process until well combined and smooth
Flour
Roll the dough into a 12x18 inch (30x45cm) rectangle
Spread spinach pesto
1 cup (100g) cheddar cheese, grated
1 red pepper, finely chopped
Roll up the dough
Use a sharp knife to cut the log in half lengthwise
Start braiding the two pieces
keep the open layer on top
Pinch the ends together and form a wreath
Transfer to a parchment paper baking sheet
Brush with egg white
Bake at 400°F (200°C) for 20-25 minutes until slightly golden