🍽️ Monkeybread with Wild Garlic Pesto

Name: Monkeybread with Wild Garlic Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: water 100 ml; milk 150 ml; dried yeast 1 packet; sugar 1 tsp; wheat flour, Type 405 500 g; olive oil 4 tbsp; salt pinch; wild garlic 60 g; parmesan 50 g; pine nuts 20 g; pepper, black ground pinch; oil 120 ml; mozzarella 2 pcs

426 kcal · 30 min · 4 servings

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Ingredients

water 100 ml
milk 150 ml
dried yeast 1 packet
sugar 1 tsp
wheat flour, Type 405 500 g
olive oil 4 tbsp
salt pinch
wild garlic 60 g
parmesan 50 g
pine nuts 20 g
pepper, black ground pinch
oil 120 ml
mozzarella 2 pcs

Instructions

1. Add water, milk, yeast, and sugar to the mixing container.
2. Mix the ingredients for 2 minutes on level 1 at 37 degrees without inserting the measuring cup.
3. Add flour, olive oil, and salt.
4. Knead the dough for 2 minutes on the kneading setting while the measuring cup is inserted.
5. Take the dough out of the container and shape it into a ball.
6. Place the dough ball into a bowl.
7. Cover the bowl with a damp kitchen towel.
8. Let the dough rise in a warm place for about 1 hour.
9. Wait until the volume of the dough has doubled.
10. Wash the wild garlic thoroughly.
11. Shake the wild garlic dry.
12. Cut the Parmesan into small pieces.
13. Put the Parmesan into the mixing container.
14. Crush the Parmesan for 10 seconds on level 10 while the measuring cup is inserted.
15. Add the wild garlic, pine nuts, salt, and pepper.
16. Crush the mixture for 20 seconds on level 8 while the measuring cup is inserted.
17. Push the mixture down from the inner wall with a spatula.
18. Add the oil.
19. Mix everything for 20 seconds on level 5.
20. Transfer the wild garlic pesto into a bowl.
21. Let the mozzarella drain.
22. Cut the mozzarella into 24 equal cubes.
23. Grease a Bundt cake pan well.
24. Work the dough briefly again on a lightly floured surface.
25. Divide the dough into about 24 equal balls.
26. Insert a mozzarella cube into each dough ball.
27. Close the dough ball again so the cheese stays inside.
28. Roll each dough ball in the wild garlic pesto.
29. Distribute the dough balls in the baking pan.
30. Let the monkey bread rise for another 20 minutes.
31. Preheat the oven to 175 degrees top and bottom heat.
32. Bake the monkey bread with wild garlic pesto for about 40 to 45 minutes.
33. Let the baked goods cool down briefly.
34. Turn the monkey bread out of the pan.
35. Serve the monkey bread warm.

Nutrition per serving

kcal: 426
Protein: 14 g · Fett/Fat: 19 g · Carbs: 52 g