Combine the yeast and warm milk, set aside for 5 minutes
In a mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey, mix well.
Add in the milk and yeast mixture and mix again
Add the flour a little at a time, mixing in-between with a wooden spoon.
Add the softened butter and mix until completely combined.
Cover with a tea towel and rest for 30 minutes
After 30 minutes, turn out the dough on to a floured surface, knead until smooth & stretchy.
Divide the dough into two equal parts and place in bowls. Cover with cling film, allow to rise for 2 hours or until they have doubled in size.
After rise. Roll each dough ball out into a large rectangle.
Spread pesto over the entire surface of each one.Roll up each rectangle with the pesto filling inside.
Cut down the centre of each roll. You should now have 4 long strips ( see video)
Now braid ( see video for demonstration)
Once braided, cover loosely with cling film, allow to swell a little for 30 minutes.
Brush with egg wash, sprinkle with sea salt.
Pop in the oven for 35-40 minutes at 190°c
