Pesto monkey bread with herb curd

Name: Pesto monkey bread with herb curd
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 125 ml Milk; 1/2 TABLESPOON Sugar; 1/2 cube (21 g) fresh yeast; 250 g Flour; 1 egg (size M); 3/4 TEASPOON Salt; 85 g soft butter; 50 g Basil pesto (glass); 5 Stem(s) Basil; 1 red onion; 1–2 Garlic cloves; 500 g Low-fat curd; 150 g Fresh cream; 1 TABLESPOON Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

125 ml Milk
1/2 TABLESPOON Sugar
1/2 cube (21 g) fresh yeast
250 g Flour
1 egg (size M)
3/4 TEASPOON Salt
85 g soft butter
50 g Basil pesto (glass)
5 Stem(s) Basil
1 red onion
1–2 Garlic cloves
500 g Low-fat curd
150 g Fresh cream
1 TABLESPOON Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Warm milk and sugar, crumble yeast into it and dissolve it while stirring. Put flour, eggs, salt and butter in flakes in a mixing bowl. Pour the milk-yeast mixture over it and knead it with the dough hooks of the hand mixer to a smooth dough.
2
Cover the dough and leave to rise in a warm place for about 1 hour.
3
Grease the springform pan (26 cm Ø) well with a tube sheet insert and dust with flour. Put the pesto in a bowl. Knead dough with floured hands on a floured work surface for a short time. Form into 2 sticks (each approx. 25 cm long).
4
Cut each stick into about 15 slices. Place the pesto in your hands in portions and shape each slice into a round shape.
5
Place the dumplings next to each other in the springform pan. Cover and leave to rise for another 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.
6
Meanwhile, wash the basil, shake dry, pluck the leaves from the stems and cut finely. Peel onion and chop very finely. Peel garlic and chop very finely. Mix quark, crème fraîche, onions, garlic and capers, except some for garnishing.
7
Stir in the basil. Season to taste with salt and pepper.
8
Remove the mould from the oven and place on a cake rack. Let Monkey Bread rest for 30-40 minutes, then carefully remove from the mould. Can be served lukewarm or cold. Arrange the quark in a small bowl, sprinkle with the remaining capers and serve.
9
The bread pieces can be easily broken out of the wreath one by one.