# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 2¼ teaspoons instant dry yeast
03 - 1 teaspoon sugar
04 - 1½ teaspoons salt
05 - 1 cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs
→ Filling & Topping
08 - 1 cup grated mozzarella cheese
09 - ½ cup grated parmesan cheese
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)
# Method:
01 - Combine warm milk, sugar, and instant yeast in a large bowl. Let rest for 5 minutes until foamy.
02 - Add flour, salt, melted butter, and eggs to the yeast mixture. Mix to form a soft dough and knead for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - Punch down the risen dough and divide it into 24 equal pieces. Flatten each piece, fill with a pinch of mozzarella, parmesan, and chopped herbs, then pinch closed and shape into a ball.
06 - Place dough balls in a ring formation on the prepared baking sheet, ensuring they slightly touch.
07 - Brush wreath with olive oil and beaten egg wash. Sprinkle with sesame or poppy seeds if desired.
08 - Bake for 25 to 30 minutes until golden brown and cooked through.
09 - Allow to cool slightly before serving. Optionally garnish with extra fresh herbs.
