INGREDIENTS (for the filling) pesto, olive paté or dried tomatoes, etc.
To brush the brioche: one egg yolk and 2 tablespoons of milk
PROCEDURE
Warm the milk. Take a little and dissolve the crumbled yeast in it.
Use the planetary mixer with the hook (you can also do it by hand). In the large bowl mix the flours, then add the sugar and the dissolved yeast.
Then add the lightly beaten egg, the oil and the rest of the warm milk. Knead for 1 minute and then add the salt; continue kneading for about 10 minutes until the dough forms around the hook.
Turn the dough out onto the pastry board and shape it into a round. Place it in a bowl and cover with cling film.
Let it rise for 3 hours, I do it in the oven with the 'rising' function or in the oven turned off with the light on, in any case until it doubles in volume.
Take the dough and roll it out with a rolling pin to form a rectangle. Watch the reel and it will be even easier.
Cut out many small strips of about 17 cm x 6 (I took the size of the plate for the panel I use to set the table, you can obviously prepare them in your preferred size, even just one large one).
For the optional filling, spread your favorite cream or paté.
Roll up the strip starting from the long side as if to form a roll.
Cut the roll into 2 parts (always lengthwise).
Turn the cut sides up.
Intertwine the two parts together and form mini garlands. Place them on the baking tray covered with baking paper.
Let it rise for another 45/50 minutes.
Brush the surface with egg yolk beaten with milk.
Bake at 180°, in a preheated oven, for approximately 25 minutes.
Once cooled, you can add a ribbon that matches the table setting.
I used recycled ribbons. You can wash them with dish soap or baking soda before using.
