Pesto Star Bread

Combine yeast and sugar in a small jug. Add milk and whisk to combine. Set aside for 15 minutes or until mixture is frothy.

Using an electric mixer with a dough hook attachment, combine flour, salt flakes, 2 eggs and yeast mixture on low speed for 2 minutes or until dough comes together. Increase speed to medium and knead for 10 minutes or until dough is smooth and elastic. Add butter, one piece at a time, ensuring butter has been incorporated between each addition. Once butter has been incorporated, knead dough for a further 5 minutes.

Transfer dough to a lightly oiled bowl. Cover with a clean tea towel and set aside in a warm place for 1 hour or until nearly double in size.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Divide dough into 4 even portions. Roll each portion into a 25cm round. Place 1 round on tray and spread with 2 tbs pesto, leaving a 1.5cm border. Sprinkle one-third of the parmesan over pesto. Continue layering with remaining dough rounds, 6 tbs pesto and remaining parmesan, finishing with dough round.

Rest a 7cm round cutter in middle of dough stack. Starting from outer edge of cutter, cut dough into 16 even strips. Remove cutter.

Beat remaining egg in a small bowl. Brush a thin layer of egg over edge of dough to create a border. Working with 2 adjoining strips at a time, twist each strip away from each other twice, then bring ends together to seal and create a point. Continue with remaining strips until you have an eight-point star. Brush dough with egg. Bake for 30 minutes or until bread sounds hollow when tapped. Stand for 5 minutes. Sprinkle with extra parmesan and serve with remaining pesto.