Saffron Baps with pistachio and sun dried tomato pesto swirl

800g Plain Flour
200g Wholemeal Flour
4 tsp Dried active Yeast
3/4 cup Milk
1 3/4 cup Water
Pinch Saffron
2 tbsp Olive Oil
2 tsp Salt
3 tsp Sugar
2 tbsp Sun Flower Seed Kernels
1 egg
1 tbsp Milk Extra

Sun Dried Tomatoes and Pistacchio Pesto
250g toasted Pistachio nuts
50g Sun Dried tomatoes
3 tbsp Olive Oil

Make pesto by adding pistacchio nuts to Food Processor and process till well ground, add chopped sun dried tomatoes and process again, add olive oil from tube little by little till a thick paste is formed.

In a small bowl add just 1 tbsp hot water to saffron, stir and leave to infuse for 5 minutes.

Add flour, yeast, milk, olive oil, salt and sugar in a Mixing bowl, and using the hook attachment start mixing on lowest speed.  Add saffron water then start adding water slowly till dough just holds its shape. Continue to mix for 5 more minutes, then lift the hook and cover to prove for 1 hour.  When the mixture doubles in bulk, lower back the hook and knead for another 5 minutes.  Turn the dough on to a floured surface and using a rolling pin, roll to a rectangle approx 50cms x 30cms and 1cms thick. Spread the pesto on top, then sprinkle with sun flower seeds.  Roll the pastry to form a long roll.  Cut into 2cms slices place on baking tray cut side down and press gently to flatten out. Allow enough room to prove from one bap to another.  Cover and let them prove till double in bulk.  Brush with beaten egg mixed with 1 tbsp milk and bake in a pre heated oven 210c for 15-20minutes till golden and sound hollow when tapped from the bottom. Serve with cream cheese or Ztaziki