Baked Brie and Bread Wreath
This Baked Brie and Bread Wreath does not only act as a delicious appetizer, but it can also double as an awesome centerpiece for any holiday party. I don’t know about you, but an edible centerpiece is just the kind of thing we need more of because they kill two birds with one stone. I guarantee you 100% that if you place this on your table, everyone will be blown away and you’ll be the talk of the town. If you’re not ready for all that fame, perhaps don’t give this recipe a try. I’m kidding, you most definitely should give it a try because it’s ridiculously delicious!
Just have your guests rip and pull the rolls away from the wreath and then grab some of the baked melted brie in the center with a knife or spoon. It’s the greatest holiday recipe because it acts like both an appetizer and a centerpiece! If you want to give the brie a sweet and salty twist, instead of the herbed oil mixture on top, you can add a layer of jam and bake as directed! The sweetness and tartness would work so well with the cheese and savoriness from the bread.
Baked Brie and Bread Wreath
Equipment
- Mixer
- Saucepan
- Pastry Brush
- Large pizza pan
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 3 large eggs lightly beaten
- 1 1/2 teaspoons Kosher salt
- 6 cups all-purpose flour
- 1 large egg whisked with splash of water
- 8 ounce wheel of brie
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon Kosher salt
- 1 cup fresh parsley leaves finely chopped
- 1 sprig of thyme finely chopped
- 2 sprigs of fresh oregano finely chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- pinch fo salt and pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoon pomegranate seeds
- 1/4 cup fresh rosemary sprigs
Instructions
- In a small saucepan, heat up the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from the stove and add the butter and all but 1 teaspoon of the sugar, stirring until the butter has melted and the sugar has dissolved.
- Meanwhile combine the warm water, reserved teaspoon of sugar and the yeast. Allow to sit until the mixture has foamed, about 10 minutes. If the mixture doesn’t foam up, toss and start again.
- In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. Combine on low until it is smooth, about 5 minutes. Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms somewhat of a smooth ball that comes off the sides of the bowl. Knead on high for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- Once doubled, punch the dough down to release the air and transfer to a work surface. Cut into 46 or so even pieces (about the size of a golfball) and keep covered with a damp kitchen towel. Working with one piece at time, roll into a tight smooth ball by rolling the dough with the palms of your hands on the work surface.
- Place the wheel of brie in the center of a large round flat baking pan I use a pizza pan.
- In a small bowl combing the parsley, thyme, oregano, olive oil, vinegar, salt, pepper and red pepper flakes. Then start lining up the roll dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and a damp kitchen towel and let rest in warm spot for at least 45 minutes to 1 hour. Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. Spoon half of the parsley oil mixture on top of the brie. The remaining rolls that didn’t fit on the wreath pan, can be placed in a round cake pan and baked separately.
- Bake in a preheated 375°F oven until golden brown and puffed up, about 20 to 25 minutes. Remove from the oven and let cool slightly. Garnish with the pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm and enjoy!
Have you ever tried to make any of the components ahead of time? Like could I get it all set up and then put it in the fridge until I’m ready to bake.
Hi Lauren, you can make it up to the second rise. So assemble the rolls and place them on the pan. Cover with plastic wrap and set in the fridge. Then just allow them to come to room temp the day you plan on baking it.
Do you have a version of this recipe in grams?
Can you reduce the sugar content in the bread or is it required? Thanks
The sugar helps with flavor but also with browning of the bread. You can reduce it to 1/4 cup if you’d like but just note that they won’t be as browned when baked.
I’m wanting to make this for Christmas Eve dinner but have a couple questions. To clarify on the comment above, I could make the recipe up until rolling the dough into balls and arranging on the tray then cover and refrigerate a day ahead. Then on the day of, get them out a few hours early to warm up and have their second rise and then bake?
Second question is I have a cast iron pizza pan. Do you think this will work the same?
Yeah that’s correct! That’ll be perfect. The second question, that pan will work. Just keep an eye on the baking because cast iron tends to get hotter so I think the rolls will bake faster.