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Pesto Star Bread

Crafted with layers of soft, pillowy dough infused with rich and aromatic flavours of TastyKan pesto, black pepper oleoresin, heat stable encapsulated garlic and the subtle shades of C-Capture citrine series (Chlorophyll turmeric), this star shaped pull-apart bread is an ideal treat for social gatherings.

Encapsulated Garlic and Black Pepper Oleoresin adds a mild spiciness, while TastyKan Pesto infuses the bread with a fragrant herbal note, and the C-Capture Citrine series lends a unique colour to the loaf.

Method :

Coat TastyKan pesto, black pepper oleoresin, C-Capture citrine series/turmeric chlorophyll oleoresin, and encapsulated garlic on salt. Prepare pesto sauce – Heat a pan and lightly toast almonds for 2 to 3 minutes on a low heat. Set aside in a tray or plate for the almonds to cool once the almonds cool coarsely grind it in a mixer grinder. Take a bowl and add in the salt coated mix of oleoresin with coarsely grounded almonds and olive oil. In the mixing bowl of a stand mixer, combine warm milk and yeast. Wait for 10 minutes. Add the melted butter, sugar, and egg. On top of the wet ingredients, add flour. Using the dough hook, mix at low speed until dough starts to form. Increase speed to medium-low and continue kneading until sticky and elastic dough is formed, about 8 to 10 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. After doubling, punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape each into a ball. Roll one dough ball into a thin roughly 12-inch circle. Place on a baking sheet. Spread a layer of pesto evenly over the base layer of dough then sprinkle cheese over it. Place the second circle of dough on top, lining the edges up as much as possible. Again, spread a layer of pesto and sprinkle cheese. Do the same for the third circle of dough. Roll the last dough ball and place on top. Place a 3-inch round cookie cutter or small bowl in the center of the dough. Using a pastry cutter or very sharp knife, cut the circle into quarters starting at the edge of the dough and stopping the edge of the bowl. Cut each quarter in half, and then each of those in half again. (Usually ends up with 16 little triangles connected at the center.) Grab two dough strips, one in each hand, and twist them 3 times away from each other. Lay them down, pinch the end together. Repeat all around the circle to have an 8-pointed star. Remove the cutter. Transfer the star with the parchment paper onto a rimmed baking sheet. Loosely cover with plastic wrap or a tea towel and let rise until noticeably puffed (25 to 30 minutes) before brushing with an egg wash (1 egg, 5g water). Bake for 25 minutes at 190oC (After 10 minutes cover with foil then continue baking). Lightly dust the star bread with confectioners’ sugar before serving warm.

Note: All the baked products are made in combi rational oven so temperatures and timings might vary from normal ovens.

Portion size: 4 portions