Mothers Day Brunch – Jules Taylor Wines

Ingredients

• ¾ cup (160ml/5.4oz) milk
• 1 ½ teaspoon (7g/2oz) active dry yeast
• 3 tablespoons castor sugar
• 6 free-range egg yolks, beaten
• 2 2/3 cup flour (+ extra for kneading),
• 1 teaspoon salt
• 150g butter, at room temperature, cut into cubes
• Cooking spray or butter for greasing
• Baking paper for lining tins
• 100g basil pesto - I used store brought
• 12 sundried tomatoes, finely chopped
• 1 1/2 cups grated cheese - I used Colby
• 120g bag baby spinach, roughly chopped
• 1x beaten egg for egg washing at the end