For the dough, warm milk lukewarm. Crumble yeast into it and dissolve while stirring. Put 500 g flour, sugar, 1 1⁄2 teaspoon salt and eggs into a mixing bowl. Add yeast milk. Knead with the dough hooks of the mixer to a smooth dough, kneading 175 g butter in flakes.
Cover the dough and leave to rise in a warm place for about 1 hour.
Grease a springform pan (with tube bottom insert; 26 cm Ø) well and dust with flour. Put the pesto in a bowl. Knead dough with floured hands on some flour and cut in half. Form each into a roll of about 40 cm and cut into about 20 slices.
Form slices into balls with floured hands. Turn one after the other in the pesto. Place them close together in the springform pan. Cover and leave to rise in a warm place for about 40 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
Bake in a hot oven for 50-55 minutes. After approx. 30 minutes, cover with aluminium foil if necessary.
For the dip, wash the basil and shake dry. Pluck the leaves from the stems and cut them finely. Peel onion and garlic, chop both finely. Mix with sour cream, crème fraîche and capers.
Stir in the basil. Season to taste with salt and pepper.
Take out Monkey Bread and let it cool down for about 30 minutes. Carefully remove from the mould. Serve lukewarm or cold with herb quark.