Roasted Garlic, Tomato and Ricotta Pesto Brioche Knot
"Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Twisted into a brioche knot, and baked to golden, puffy perfection..."
INGREDIENTS
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1 envelope (2 1/4 tsp) active dry yeast
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200g (200ml) whole milk, lukewarm
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2 Tbsp sugar
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545g (3 2/3 cups) all-purpose flour
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1 tsp salt
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2 Tbsp Fresh Basil, finely chopped
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2 eggs, at room temperature
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90g (6 tbsp) unsalted butter, at room temperature
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1 head of garlic
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130g Filippo Berio Tomato and Ricotta Pesto
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2 Tbsp Ricotta
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Egg wash - 1 egg beaten with 1 Tbsp water
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Flaky Sea salt or Pretzel Salt, to finish
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