Wreath with Kashkaval and Herb Butter
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 cheese (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 kneading the dough by hand — to the dry ingredients add the liquid ones and knead to a smooth, firm dough.
- While the dough is rising, prepare the herb butter: in a bowl combine the butter, herbs, salt and garlic and mix well with a fork. Transfer onto a sheet of plastic wrap, roll into a tight log and keep in the fridge, 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.
- Line a shallow tray with baking paper and set aside.
- Tip the risen dough onto a floured work surface and knead 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 some texture and the herbs some colour — coarsely grated they will probably show up more).
- Roll up lengthwise into a tight log, transfer to the paper-lined tray and shape into a wreath.
- With a sharp knife or scissors cut the ring-shaped 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 triangle in the middle with the handle of a wooden spoon so the layers of the roll open up better.
- Brush with beaten egg and sprinkle, alternating sesame and poppy seeds.
- Bake in the preheated oven at 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 needed, cover with aluminium foil at the end so it does not burn.
From http://angellovescooking.blogspot.bg/2016/04/cheese-and-herb-butter-wreath.html