Savory garland: how to enrich your table at Christmas with a soft recipe!

INGREDIENTS
For dough:
170ml (3/4 cup) of soy milk
12g of dry yeast
30g (1/4 cup) of sugar
390g (3 1/4 cups) of all-purpose flour
Dried herbs
A pinch of salt
70g (1/4 cup) of butter

For basil pesto:
40g of macadamias
30g (3 tbsp) of nutritional yeast
2 cloves of garlic
Salt
50g of basil
Lemon (juice)
60ml (1/4 cup) of olive oil

Butter for brushing
Cherry tomatoes

METHOD
1. In a bowl add the milk, yeast, and sugar and mix. Add flour, dried herbs, salt, and butter and continue with mixing. When the dough starts to form knead it with hands to obtain smooth dough. Cover with cling film and let it rise for 90 minutes.
2. Toast the macadamias on a pan for a few minutes or until fragrant.
3. Add the prepared macadamias to the food processor and then add the nutritional yeast, garlic, salt, basil, lemon (juice), and olive oil and mix to combine.
4. After time has elapsed punch out the gas from the dough and roll it out. Spread the pesto on two-thirds of the dough and then close to the edge. Close the remaining third of the dough.
5. Cut the dough into 3 large strips. Starting from the middle, braid the strips. Close the edges well.
6. Transfer to the baking tray covered with parchment paper and cover with cloth. Let it rise for 1 hour.
7. After time has elapsed transfer to the oven and bake at 180°C/360°F for 30 minutes.
8. Transfer the garland to the serving plate and brush with butter. Decorate with cherry tomatoes and macadamias.
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