# Ingredient list:
→ Dough
01 - 4 cups all-purpose flour (500 g)
02 - 2¼ teaspoons instant dry yeast (7 g)
03 - 1 teaspoon sugar
04 - 1½ teaspoons salt
05 - 1 cup warm milk (250 ml)
06 - ¼ cup unsalted butter, melted (60 g)
07 - 2 large eggs
→ Filling & Topping
08 - 1 cup grated mozzarella (100 g)
09 - ½ cup grated parmesan (50 g)
10 - 2 tablespoons fresh parsley, finely chopped
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh rosemary, finely chopped
13 - 2 tablespoons olive oil
14 - 1 large egg, beaten (for egg wash)
15 - 2 tablespoons sesame or poppy seeds (optional)
# Cooking steps:
01 - Combine warm milk, sugar, and instant dry yeast in a large mixing bowl. Let it sit for 5 minutes until foamy.
02 - Add flour, salt, melted butter, and eggs to the yeast mixture. Stir to combine and knead for 8 to 10 minutes until the dough is smooth and elastic.
03 - Place the dough into a greased bowl, cover, and allow to rise in a warm area for 1 hour, or until doubled in size.
04 - Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
05 - Punch down the risen dough and divide it into 24 equal pieces.
06 - Flatten each piece, place a small amount of mozzarella, parmesan, and herbs inside, pinch to seal and shape into a ball.
07 - Arrange the filled dough balls in a ring on the baking sheet, ensuring they slightly touch each other to form a wreath shape.
08 - Brush the dough balls with olive oil and beaten egg. Sprinkle with sesame or poppy seeds if preferred.
09 - Bake in the preheated oven for 25 to 30 minutes, or until golden brown and cooked through.
10 - Allow the bread wreath to cool slightly before serving. Garnish with additional fresh herbs as desired.
