# What You'll Need:
→ 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
09 - ½ cup grated parmesan
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 beaten egg (for egg wash)
15 - 2 tablespoons sesame or poppy seeds (optional)
# Steps to Follow:
01 - In a large bowl, combine warm milk, sugar, and instant dry yeast. Allow to rest for 5 minutes until foamy.
02 - Add flour, salt, melted butter, and eggs to the yeast mixture. Stir until a soft dough forms, then knead for 8 to 10 minutes until smooth and elastic.
03 - Transfer dough to a greased bowl, cover, and let rise in a warm environment for 1 hour or until doubled in volume.
04 - Set the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
05 - Punch down the risen dough and divide it into 24 equal portions. Flatten each portion and place a small amount of grated mozzarella, parmesan, and chopped herbs inside, then pinch closed and shape into a ball.
06 - Place the filled dough balls in a circular ring on the baking sheet so that they touch slightly, forming a wreath shape.
07 - Brush the assembled wreath with olive oil and beaten egg. Optionally, sprinkle with sesame or poppy seeds.
08 - Bake the wreath for 25 to 30 minutes until the crust achieves a golden brown color and the interior is fully cooked.
09 - Allow the wreath to cool briefly. Garnish with additional fresh herbs if desired before serving.
