Spicy brioche dough pesto swirls

• To make the starter mix, knead the butter well with the flour and roll out into a rectangle between two layers of cling-film.
• Cool for 30 minutes. Mix the flour with salt and dried yeast.
• Heat the milk and butter to approx. 40°C.
• Add the liquid with the egg and egg yolk to the flour mixture and knead for 3 to 4 minutes to form a smooth dough.
• The dough should come away from the sides of the bowl. Roll out the dough on a floured silicone sheet.
• Place the starter mix in the middle of the sheet. Fold the dough over this. Allow to rest for 10 minutes.
• Dust the dough with flour and roll out and fold over 3 times.
• Divide the dough into two halves and roll out into a 20 x 24 cm rectangle on a floured silicone sheet.
• Spread with half of the pesto. Sprinkle half of the chopped pine nuts over this.

Preparation of the snails:

• Halve the dough and roll out into a rectangle of 20 x 24 cm on a floured silicone surface.
• Brush with half of the pesto. Sprinkle half of the chopped pine nuts on top.
• Roll with the help of the silicone mat. Wrap in cling film and place in the freezer for 1 hour.
• Then carefully cut into slices with a saw knife.
• Place on a baking tray lined with baking paper and brush with egg yolk and milk mixture.
• Bake in the oven at 230° for approx. 10 - 12 min. until golden brown.