Description
This Baked Brie and Bread Wreath is a stunning and flavorful centerpiece perfect for entertaining. Soft balls of homemade yeast bread dough are arranged around a whole wheel of creamy brie, baked until golden and puffed, then topped with a fragrant herb oil and vibrant garnishes. The combination of warm, fluffy bread with melted brie and herbal notes makes this recipe both delicious and visually impressive.
Ingredients
Scale
Dough:
- 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 (for egg wash) whisked with splash of water
Assembly and Filling:
- 8 ounce wheel of brie
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon Kosher salt
- 1 cup fresh parsley leaves, finely chopped
- 1 sprig thyme, finely chopped
- 2 sprigs fresh oregano, finely chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt and pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons pomegranate seeds
- 1/4 cup fresh rosemary sprigs (for garnish)
Instructions
- Scald the Milk: In a small saucepan, heat the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from heat and add the butter and all but 1 teaspoon of the sugar, stirring until butter has melted and sugar has dissolved.
- Activate the Yeast: In a small bowl, combine warm water, the reserved teaspoon of sugar, and the yeast. Let sit until foamy, about 10 minutes. If it doesn’t foam, discard and start again.
- Make the Dough: In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt, and half the flour. Mix on low for about 5 minutes until smooth. Gradually add the remaining flour 1/2 cup at a time, mixing until dough forms a smooth ball that pulls away from the sides of the bowl.
- Knead the Dough: Knead on high speed with the dough hook for about 7 minutes until smooth and elastic. Place dough in a well-oiled bowl, cover, and let rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- Prepare Dough Balls: Punch down the risen dough and transfer to a floured surface. Cut into about 46 equal pieces (golf ball size). Keep covered with a damp towel. Roll each piece into a tight, smooth ball using your palms.
- Arrange the Wreath: Place the brie wheel in the center of a large round flat baking pan (pizza pan preferred). In a small bowl, mix parsley, thyme, oregano, olive oil, red wine vinegar, salt, pepper, and red pepper flakes to make herb oil.
- Form the Bread Wreath: Arrange dough balls snugly around the brie in two single rows. Cover loosely with plastic wrap and a damp towel; let rest in a warm place for 45 minutes to 1 hour until slightly puffed.
- Apply Egg Wash and Herbs: Brush the dough balls with the egg wash. Sprinkle with chopped rosemary and kosher salt. Spoon half the herb oil mixture over the brie, saving the rest for serving.
- Bake: Preheat oven to 375°F (190°C). Bake the wreath until golden and puffed, about 20 to 25 minutes. Any leftover dough balls can be baked separately in a round cake pan.
- Garnish and Serve: Remove from oven and cool slightly. Garnish the brie with pomegranate seeds and rosemary sprigs. Drizzle the remaining herb oil over the brie. Serve warm and enjoy!
Notes
- Ensure the milk is only scalded and not boiled to avoid killing the yeast.
- If the yeast mixture doesn’t foam properly, do not use it as the dough won’t rise well.
- Use a damp towel to keep dough balls from drying out during resting.
- For best flavor, use fresh herbs in the herb oil mixture.
- Serve immediately after baking for the creamiest brie experience.
- Extra dough balls can be baked separately and served alongside the wreath.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: baked brie, bread wreath, appetizer recipe, party bread, herb bread, cheese appetizer, yeast bread wreath
