Rosemary Pesto Crown Bread with Apricot Glaze

INGREDIENTS

• 1 ½ + 2 tbsp unbleached flour
• 2 tbsp unbleached flour for dusting
• 1 tsp kosher salt
• 1 ½ tsp fast-acting yeast
• 1 ½ tbsp fresh rosemary
• ¼ cup of unsalted butter
• 4 ½ oz of warm milk
• 1 large egg

Filling:

• ¾ cup pesto
• 2 tbsp of cream cheese

Topping:

• 3 tbsp apricot jam ( I’m using a homemade jam)
• Fresh rosemary chopped

( Nut-Free) Pesto ingredients:

• 2 cups fresh basil
• 3 garlic cloves
• ½ cup freshly grated parmesan cheese
• ¼ cup olive oil
• ¼ tsp kosher salt
• â…› tsp black pepper

INSTRUCTIONS

• Pesto: Place all ingredients in a food processor and pulse until blended. Set aside.
• Dough: In a large bowl mix, flour, salt, yeast, rosemary, and butter. Rub together till flour like a crumble texture. Add egg and warm milk. Bring the dough together and knead for 10 mins on a floured surface. Place the dough back in a bowl and allow it to rest for 90 mins. Once the dough has rested, roll the dough out 12x10in. Spread pesto filling and add dollops of cream cheese all over. Start to roll tightly until you have a long log. Cut the log down the middle, leaving 2 inches on top. Start to braid one piece over the next until you have a long braid. Place the braid on a lined baking sheet in a circular shape. Pinch ends together so they don’t open. Allow it to rest for 30 mins.
• Preheat the oven to 415°F. Once the crown has doubled in size, bake for 25 mins. When ready, remove and allow to cool. Brush warmed apricot jam over as a glaze and sprinkle fresh rosemary. That’s it! Enjoy