For the brioches, in a bowl put 100 grams of vegetable drink with the yeast, honey and mix to dissolve it. Add about 100 grams of the flour mix and mix quickly, cover with plastic wrap and let rise for one hour. In the mixer basket put the yeast, add the flour, beaten egg, water and remaining vegetable drink, work with the dough hook until the liquid is absorbed. Add the soft butter or vegetable margarine and salt, continue to knead the dough until it is firm. Transfer the dough to a work surface, form into a ball, place in a bowl, cover with plastic wrap and allow to double in size. Take the dough again and divide it into 10 parts.
Roll each loaf into a 5-millimeter-thick rectangle, sprinkle with a thin layer of pesto, top with fontina cheese, and roll lengthwise. Cut the cylinder in half leaving one end attached and intertwine the two sides, close in a circle sealing the two ends. Place the turnovers, spaced apart, in a baking dish covered with baking paper, cover with foil and let double. Bake at 180°C for 20 to 25 minutes and take out of the oven. Serve warm or lukewarm.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”