Description
This Vegan Pesto Bread Wreath is a festive, visually stunning bread perfect for gatherings and special occasions. Wrapped in a fragrant macadamia basil pesto, the soft, airy dough bakes to a golden perfection and is decorated with crunchy macadamia nuts and juicy cherry tomatoes. The recipe is entirely plant-based, using dairy-free ingredients for a delicious vegan treat that’s both comforting and aromatic.
Ingredients
Scale
Macadamia Basil Pesto
- 2 cups (40g) packed basil leaves (can substitute half with other green herbs or leafy greens)
- ¼ cup (35g) Australian macadamias
- 1 tablespoon lemon juice, to taste
- 3 tablespoons nutritional yeast, to taste
- 1-2 cloves garlic, to taste
- ½ teaspoon salt, to taste
- ¼ – ½ cup (65g-125g) extra virgin olive oil
Wreath Dough
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 1 tablespoon dried herbs of choice, e.g. dried oregano, basil, rosemary
- Pinch of salt, if not using salted butter
To Decorate
- Melted vegan butter
- Whole and crushed macadamia nuts
- Cherry tomatoes
Instructions
- Make the pesto: Optional: Toast the macadamias on a dry frying pan for 5 minutes or until fragrant. Add all ingredients except the olive oil to a food processor. Process until the mixture is broken down. Gradually drizzle in olive oil and continue processing until a thick paste forms. Stop and scrape the sides as needed. Taste and adjust seasoning. Set aside.
- Make the dough: In a bowl or stand mixer fitted with a hook attachment, combine flour, warm dairy-free milk, vegan butter, sugar, instant yeast, dried herbs, and salt if needed. Knead for 5-10 minutes until dough is soft and stretchy. If kneading by hand, mix with a wooden spoon then knead on a floured surface. Add flour or milk as needed to achieve a soft, elastic dough.
- Let dough rise: Place dough in a clean bowl, cover with a tea towel, and leave in a warm spot for 1-2 hours until doubled in size. Alternatively, the dough can be refrigerated overnight in an airtight container, which makes shaping easier the next day.
- Assemble the wreath: Flour a clean surface and roll the dough into a 60 x 20 cm (24 x 8 inch) rectangle. Spread pesto over two-thirds of the dough, leaving one-third bare. Fold the bare third over the center, then fold the remaining third over that. Using a sharp knife, cut into three long strips and turn them so the pesto faces up. Braid the strips tightly and evenly from the middle. Shape the braid into a circle, sealing the ends. Place on parchment paper if not already on it, cover, and rest for 1 hour or until the dough has increased by 20% in size.
- Bake the wreath: Preheat the oven to 180°C (350°F). Bake the wreath for 25-30 minutes until the crust is lightly golden and firm to the touch, bouncing back when pressed. If browning occurs too fast, cover with aluminum foil. Let cool on the baking tray.
- Decorate and serve: Brush the cooled wreath with melted vegan butter. Sprinkle with whole and crushed macadamia nuts and scatter cherry tomatoes on top. Slice and enjoy warm or at room temperature.
Notes
- Instant yeast does not require proofing. If using another yeast type, proof it in warm milk with sugar until bubbly before use.
- Dough can be refrigerated overnight in an airtight container to improve flavor and make shaping easier.
- If dough is too soft to handle during shaping, chill it in the fridge for at least 30 minutes.
- If the oven has hot spots causing uneven browning, cover the wreath loosely with foil during baking.
- Best eaten the day of baking, but can be stored at room temperature in an airtight container for 1 day or refrigerated up to 3 days. Warm before serving if stored.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of wreath)
- Calories: 210 kcal
- Sugar: 2.5 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
