Wreath with Kashkaval and Herb Butter
A cheese and herb butter wreath.
Ingredients
| 500-550 g | flour (plus extra for kneading) | |
| 1 pc | egg | |
| 250 ml | fresh milk, warmed | |
| 2 tbsp | 30 ml | olive oil |
| 1 tsp | 5 ml | sugar |
| 1 tsp | 5 ml | salt |
| 20 g | fresh yeast (or 7 g dry) | |
| 60 g | butter, softened (for the herb butter) | |
| 1 tbsp | 15 ml | fresh parsley, finely chopped |
| 1 tbsp | 15 ml | fresh dill, finely chopped |
| 1 tsp | 5 ml | fresh garlic, finely chopped (or 1 clove, pressed) |
| 1 pinch | sea salt | |
| 100-120 g | kashkaval (for the filling) | |
| 60 g | herb butter, frozen (for the filling) | |
| 1 pc | egg, lightly beaten (for the glaze) | |
| 1 tbsp | 15 ml | sesame seeds (for the glaze) |
| 1 tbsp | 15 ml | poppy seeds (for the glaze) |
Instructions
- If we knead the dough by hand - to the dry ingredients we add the liquid ones and knead until a smooth and firm dough.
- While the dough is rising, we prepare the herb butter: in a bowl mix the butter, the herbs, the salt and the garlic and mix well with a fork. Transfer onto a sheet of plastic wrap, roll into a tight log and store in the refrigerator, freezing beforehand for 2-3 minutes - for easier slicing, or for 4-5 minutes - for easier grating.
- Preheat the oven to 45°C or 40°C with fan. Cover a shallow tray with baking paper and set aside.
- Turn out the risen dough onto a floured work surface and mix briefly. Roll out a rectangular sheet 40 x 60 cm and about 1/2 cm thick.
- Grate the kashkaval and at least half of the herb butter (I grated them finely, but the kashkaval lost a bit of its texture, and the herbs their color - grated coarsely they will probably be more noticeable).
- Roll up lengthwise into a tight log, transfer to a tray lined with baking paper and twist into a wreath.
- With a sharp knife or scissors, cut the round-twisted log into triangles - all the way down and at equal intervals. Cover with a cotton cloth and leave to rise in a warm place or in an oven preheated to 45°C or 40°C with fan for 10-15 minutes, or until the dough doubles in volume.
- Heat the oven to 180°C or 160°C with fan. Press each of the triangles in the middle with the handle of a wooden spoon so that the layers of the roll open up better.
- Brush with beaten egg and sprinkle, alternating sesame and poppy seeds.
- Bake in an oven preheated to 180°C or 160°C with fan for 25-30 minutes, or until golden brown - a stick inserted in the middle of the wreath should come out dry. If necessary, at the end cover with aluminium foil so it doesn't burn.