Warm the milk lukewarm. Crumble the yeast into it and dissolve it with 1 teaspoon sugar while stirring. Put 400 g flour in a bowl and press a depression in the middle. Pour in the yeast milk. Mix with some flour from the edge to a pre-dough.
Cover and leave to rise in a warm place for about 15 minutes.
Drain the tomatoes and dice finely. Add 150 g butter, eggs, egg yolk and 2 tsp salt to the pre-dough. Knead with the dough hooks of the mixer for about 5 minutes until smooth. Knead in the tomatoes. Cover the dough and let it rise in a warm place for about 45 minutes.
For the pesto, roast pine nuts in a pan without fat, remove and let them cool down. Wash the basil and parsley, shake dry and pluck the leaves. Peel garlic, chop roughly and then crush.
Grate parmesan. Put herbs, garlic, parmesan, pine nuts and about 75 ml oil (if necessary, a little more) into a mixing cup. Puree finely with a hand blender. Season to taste with salt and pepper.
Grease a ring cake tin (approx. 22 cm Ø; 2.5 l capacity) and dust with flour. Knead the yeast dough briefly. Put half the dough into the ring cake tin. Spread half of the pesto on top. Pull through lightly with a fork.
Add the rest of the dough and pesto. Likewise pull through with a fork and let it rise covered in a warm place for another 20 minutes.
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Bake the ring cake in a hot oven for about 10 minutes. Then switch the temperature down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer).
manufacturer) and continue baking for 30-35 minutes Remove from the oven, allow to cool for 20-30 minutes, turn out of the pan and allow to cool. Add crème fraîche to it as you like.