Christmas Wreath Recipe with Blue Cheese and Duck Breast

Dissolve the fresh yeast in warm milk. Let it rest for 10 minutes.

In the bowl of a stand mixer, pour in the flour, salt, sugar, and mix on low speed.

Add the yeast/milk mixture while kneading at low speed. Incorporate the whole egg and let knead for 5 minutes.

Once the dough is smooth, add the butter in pieces. Continue kneading for 15 minutes at medium speed.

Cover the bowl with a clean, slightly damp cloth. Let it rest at room temperature for 2 hours (the dough should double in volume).

After resting, roll out the dough on a floured surface to obtain a rectangle of about 50x30 cm.

Spread the pesto over the entire surface, leaving 1 cm on the edges. Add the duck breast and small cubes of blue cheese.

Roll the dough gently into a long log. Then cut the log in half lengthwise. Braid the two halves together and form a crown by joining the two ends.

Place the braid in a tart pan. Let it rest for 1 hour and 30 minutes covered with a cloth.