Wreath of bread roses with autumn pesto
For the dough
460 g of Type 0 Manitoba flour
2 tablespoons of sugar
270 ml of cold whole milk
2 egg yolks
6 g of dry brewer's yeast
8 g of salt
30 ml of extra virgin olive oil
For the filling
100 g of kale leaves
20 g of extra virgin olive oil
20 g of toasted pine nuts or hazelnuts
1 clove of garlic
100 g of grated pecorino cheese
Pepper to taste
2 tablespoons milk
For the kale pesto
After having removed their central rib, start with cooking the kale leaves in boiling salted water for 3 minutes; then drain and pour the leaves into the glass of an immersion blender with a few tablespoons of cooking water and mix them together with a crushed garlic clove, oil and pine nuts.
For the dough
Start with sifting the flour in the bowl of a planetary mixer, then add the baking powder and sugar and mix everything together with a flat whisk.
In another bowl, pour the egg yolks into the milk and gradually add the mixture to the flour, kneading at low speed.
Replace the whisk with a hooked hook and knead the dough at an intermediate speed until it reaches a smooth and elastic texture. Only at this point incorporate the oil in a trickle making sure to pour it in gradually and very slowly, always working at the same speed.
Proceed by adding the salt and kneading until the dough is elastic and stringy: then place it in a bowl greased with oil and cover with plastic wrap, letting it rise until it has doubled its initial volume. Once the resting time is over, take the mixture back, roll it out very thinly with a rolling pin (about 3 mm) and then, using a pastry cutter, cut out about 30 dough discs with a diameter of 11 cm (if necessary, remix the scraps). When all the dough discs have been created, overlap the ends of 3 discs at a time and press them lightly together.
Dose a teaspoon of pesto in the center of the 3 discs, sprinkle with pecorino cheese and roll tightly until you create a sausage. Cut the roll in half, incising it in its center, with the help of a sharp tarot or a knife: in this way you will have obtained two small dough roses.
Grease a 26-cm-diameter round baking pan and a 15-cm-diameter tart ring; place the ring in the center of the pan and set the little roses, side by side, inside it, so that all the space between the pan and the ring is filled (you can also use a doughnut mold). In this way you will be able to fit about 11/12 of them. In case you have any roses left over, you can bake them in an individual mold.
At this point cover the roses with plastic wrap and let them rise, until doubled, in a warm place.
After brushing the rosettes with milk, set the oven to 180°C in static mode and bake them for about 30 minutes in the medium-low part of the oven, covering them with aluminum foil to avoid darkening the surface.
Once cooked, sprinkle the roses with pecorino cheese, pepper and serve immediately, together with more pesto.
In collaboration with L'Ultima Fetta