{"id":16605,"date":"2021-06-29T08:13:24","date_gmt":"2021-06-29T06:13:24","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=16605"},"modified":"2021-07-01T09:01:57","modified_gmt":"2021-07-01T07:01:57","slug":"pesto-wreath","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/pestokranz\/","title":{"rendered":"Pesto wreath"},"content":{"rendered":"<p><strong>Ingredients<\/strong> <br>(for 4 pieces)<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\" id=\"block-a4c76f50-9e2f-424d-92dc-b5c3cac9915c\"><li>1 kg wheat flour type 550&nbsp;<\/li><li>1 cube of yeast (room temperature)<\/li><li>330 ml lukewarm milk<\/li><li>250 ml white wine (room temperature)<\/li><li>150 ml olive oil<\/li><li>1 tsp sugar<\/li><li>20 g salt<\/li><li>approx. 300 g pesto (e.g. basil pesto, pesto rosso)<\/li><li>50 g pine nuts&nbsp;<\/li><li>Flour for the work surface<\/li><li>some olive oil for coating<\/li><\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Pour the milk and sugar into the mixing bowl of the food processor. Dissolve the yeast in it. Add the white wine, olive oil, flour and salt and knead into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Place the dough in a lightly oiled bowl, cover and leave to rise at room temperature for approx. 1 hour.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Then transfer to the lightly floured work surface, cut into <br>Divide into 4 equal pieces and roll into balls. Cover the dough balls and leave to relax for another 10 minutes. <\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Now roll out each ball of dough very thinly (2 mm) into a rectangle on a lightly floured work surface using a rolling pin. Spread with pesto, roll up tightly from the long side and shape into a ring. Place this on a well-floured wooden board. Brush the wreath with olive oil. Use a sharp knife to cut a zigzag pattern all around and sprinkle with pine nuts. <\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Do the same with the other dough pieces. Leave the pesto wreaths to rise again for approx. 15-20 minutes<\/p>\n\n\n\n<p><br>During this time, heat the Merklinger to approx. 250\u00b0C.<br><br>Now pour the pesto wreaths into the hot Merklinger and cook for approx.<br>Bake for 30 minutes until golden brown. Remove the loaves and leave to cool on a wire rack.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Tip:<\/p>\n\n\n\n<p>This party bread can be filled as desired. <br>Ajvar and feta or herb cream cheese with fried onions are also very suitable fillings.<\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 4 St\u00fcck) 1 kg Weizenmehl Type 550&nbsp; 1 W\u00fcrfel Hefe (Zimmertemperatur) 330 ml lauwarme Milch 250 ml Wei\u00dfwein (Zimmertemperatur) 150 ml Oliven\u00f6l 1 TL Zucker 20 g Salz ca. 300 g Pesto (z.B. Basilikumpesto, Pesto Rosso) 50 g Pinienkerne&nbsp; Mehl f\u00fcr die Arbeitsfl\u00e4che etwas Oliven\u00f6l zum Bestreichen Milch und Zucker in die R\u00fchrsch\u00fcssel [&hellip;]<\/p>\n","protected":false},"featured_media":16606,"template":"","tags":[],"kochen":[],"backen":[90,93],"grillen":[],"ernaehrungsform":[99],"raeuchern":[],"class_list":["post-16605","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot","backen-snacks","ernaehrungsform-vegetarisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/16605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/16606"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=16605"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=16605"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=16605"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=16605"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=16605"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=16605"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=16605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}