Steps

• 1

  In the bowl of a stand mixer fitted with the dough hook, combine the flour, water, milk, yeast, salt, butter, and sugar, and mix on medium high speed until a shaggy dough forms, about 2 minutes. Continue kneading until the dough is soft and stretchy, 5 to 6 minutes. If your dough is still a little sticky, add more flour 1 to 2 tablespoons at a time as you continue to knead.

• 2

  Lightly oil a bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let the dough rise at room temperature until doubled in size, about 1 hour.

• 3

  For the filling: In a small bowl, combine the pesto, Parmesan, peppers, and Italian seasoning. Set aside.

• 4

  Line a baking sheet with a piece of parchment paper. Once the dough has doubled in size, tip it onto a floured surface and roll it out into a large rectangle, about 18x12 inches. Leaving a ¼-inch edge, spread the pesto over the dough. Roll dough lengthwise tightly into a log and transfer the log to the prepared baking sheet. For easier handling when shaping, cover the dough with plastic wrap and refrigerate for an hour or two.

• 5

  Using a sharp serrated knife, cut the log in half lengthwise. Turn each length so the cut side faces up. Keeping the cut side up, twist the two halves together. Form the two twists into a circle, pinching the ends together.

• 6

  Cover with a clean kitchen towel and let rise at room temperature for 30 minutes. You can also let the wreath rest in the fridge overnight covered in plastic wrap.

• 7

  When ready to bake, preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes. Beat the egg with 1 tablespoon water and brush the egg wash generously over the wreath. Place the baking sheet on the grill grate and bake until golden brown, cooked through, and no longer wiggly when poked with your finger lightly 45 to 50 minutes.

  400 ˚F / 204 ˚C

  00:45

• 8

  Garnish with grated Parmesan, peppadew peppers, and fresh basil leaves, if desired. Allow the wreath to cool completely before slicing. Enjoy!