INGREDIENTS

1 batch brioche dough

500 gm pesto

100 gm grated tasty cheese

1 egg

1/2 c milk

1 jar caramelised onion jam

2 c grated cheese

parsley, finely chopped

black pepper

baby basil

PREHEAT OVEN TO 194 / LINE OVEN TRAY WITH BAKING PAPER

Lightly flour work surface.

Roll brioche dough out into a square shape to 1cm thick.

Focus on rolling from the centre outwards, as the middle often remains thicker than the edges. You are aiming for an even sheet of dough.

spread the pesto over the dough leaving a 2 cm gap along the top edge. Sprinkle the 100 gm of grated cheese over the pesto.

starting from the bottom, roll the dough upwards with gentle tension. Once you get to the top, use the unbuttered gap to pinch and seal the roll closed.

Cut into portions and arrange on baking tray. prove for 1.5 - 2 hours or until soft, puffy and doubled in size.

Whisk together the egg and milk and brush generously over the tops and sides of each roll. Be gentle.

Dollop caramelised onion on each roll. Top with grated cheese, parsley and black pepper.

Bake for 12 -14 minutes depending on the size, until golden brown.

allow 10 minutes for the rolls to cool before topping with fresh baby basil.

SERVING SUGGESTION

DELICIOUSLY PAIRED WITH Roasted tomato soup or with a simple salad