Cheese and Pesto Fantails

Instructions

Prepare the dough.

In a large bowl add yeast, sugar and warm water. Let it rest for 5-10 minutes to activate the yeast.

Add the rest of the ingredients, flour, salt, milk, egg, and butter.

Stir to combine and knead for 5-8 minutes until the dough is soft and pulls away from the sides of the bowl.

Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.

Spray with oil a 12-cup muffin pan.

How to shape the fantails.

Punch the dough down and transfer to a floured surface.

Divide the dough into 2 equal pieces.

Using a rolling pin, roll one piece of dough into a 12-inch (30cm) square.

Spread half of the pesto over the rolled dough.

Spread half of the cheese over the pesto.

Sprinkle salt and pepper.

Cut the dough into 6 equal strips using a bench scraper or a knife.

Stack the strips one on top of the other. Invert the last one and place it on top of the others, with the pesto side facing down.

Cut into 6 equal pieces.

Place each piece into prepared muffin cups.

Repeat with the remaining dough.

Gently separate the layers to create a fantail. Cover the pan with a kitchen towel and let them rise in the pan for another 15-20 minutes.

How to bake the fantails.

Meanwhile, preheat the oven to 375F (190C).

Bake the pesto and cheese fantails for about 18-20 minutes until golden brown.

Let them cool on the pan for 5 minutes and then transfer to a cooling rack to cool. Enjoy!

Bread,Snack