Baked Brie and Bread Wreath Recipe

Introduction

This Baked Brie and Bread Wreath is an elegant and impressive appetizer perfect for gatherings. Soft, fluffy bread rolls surround a warm wheel of creamy brie, enhanced with fresh herbs and a tangy herbed oil. It’s both delicious and visually stunning, sure to be the star of any party.

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 a splash of water (for egg wash)
• 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 of salt and pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons pomegranate seeds
• 1/4 cup fresh rosemary sprigs

Instructions

1. Step 1: In a small saucepan, heat the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from heat and stir in the butter and all but 1 teaspoon of the sugar until melted and dissolved.
2. Step 2: In a small bowl, combine warm water, the reserved teaspoon of sugar, and yeast. Let sit until foamy, about 10 minutes. If it doesn’t foam, discard and try again with fresh yeast.
3. Step 3: In a stand mixer bowl, blend the yeast mixture, milk mixture, 3 eggs, salt, and half of the flour on low speed until smooth, about 5 minutes.
4. Step 4: Gradually add the remaining flour, 1/2 cup at a time, mixing until dough forms a smooth ball that pulls away from the bowl sides. Knead on high for 7 minutes until smooth and elastic.
5. Step 5: Transfer dough to a well-oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
6. Step 6: Punch down the dough and transfer to a surface. Divide into about 46 equal pieces (size of a golf ball). Cover with a damp towel. Roll each piece into a smooth tight ball.
7. Step 7: Place the brie wheel in the center of a large round baking pan or pizza pan.
8. Step 8: In a small bowl, mix parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and crushed red pepper flakes to make the herbed oil.
9. Step 9: Arrange the dough balls around the brie in two snug concentric circles. Cover loosely with plastic wrap and a damp towel, and let rest in a warm spot for 45 minutes to 1 hour.
10. Step 10: Preheat oven to 375°F (190°C). Brush bread rolls with egg wash, then sprinkle with chopped rosemary and coarse salt. Spoon half of the herbed oil mixture over the top of the brie wheel.
11. Step 11: Bake for 20 to 25 minutes or until golden brown and puffed. Remove from oven and let cool slightly.
12. Step 12: Garnish with pomegranate seeds and rosemary sprigs. Drizzle the remaining herbed oil over the brie. Serve warm and enjoy.

Tips & Variations

• Use a mix of fresh herbs or substitute with dried if fresh are unavailable, adjusting quantities accordingly.
• For a slightly sweet contrast, drizzle honey over the brie before serving.
• If you have extra dough balls, bake them separately in a smaller round pan for additional rolls.

Storage

Store any leftover bread and brie wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 10 minutes to soften the cheese and warm the bread before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough up to the first rise stage and refrigerate it overnight. Let it come to room temperature before shaping and proceeding with the recipe.

What if I don’t have fresh herbs?

Use dried herbs instead, but reduce the quantity since dried herbs are more concentrated. For this recipe, about one-third the amount of fresh herbs will work well.

Baked Brie and Bread Wreath Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Baked Brie and Bread Wreath is a stunning and flavorful appetizer perfect for gatherings and holidays. Soft, fluffy bread balls encircle a warm, melty wheel of creamy brie accented with fresh herbs and a zesty parsley oil. The bread dough is enriched with butter and milk for a tender crumb, while a sprinkling of rosemary and coarse salt adds a fragrant, savory finish. The dish is baked until golden and puffed, then garnished with vibrant pomegranate seeds and fresh rosemary for an elegant presentation. Serve warm for a crowd-pleasing dip and pull-apart bread experience.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 15 minutes
• Yield: Serves 8–10 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

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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 whisked with splash of water (for egg wash)

Main

• 8 ounce wheel of brie
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon Kosher salt

Herb Oil & Garnish

• 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 of salt and pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons pomegranate seeds
• 1/4 cup fresh rosemary sprigs

Instructions

1. Scald the Milk and Prepare Butter Mixture: In a small saucepan, heat the whole milk over medium-low heat until just scalded (around 3 to 5 minutes). Remove from heat, then stir in the unsalted butter and all but 1 teaspoon of the granulated sugar until the butter is melted and sugar dissolved.
2. Activate the Yeast: In a bowl, combine warm water, the reserved teaspoon of sugar, and active dry yeast. Let it sit for about 10 minutes until the mixture becomes foamy. If it doesn’t foam, discard and start again with new yeast.
3. Make the Dough: In a stand mixer bowl, combine the yeast mixture, milk-butter mixture, 3 lightly beaten eggs, salt, and half of the flour. Mix on low until smooth (about 5 minutes). Gradually add the remaining flour in 1/2 cup increments, mixing until the dough comes together and forms a smooth ball that pulls away from the bowl sides.
4. Knead the Dough: Increase the mixer speed to high and knead for approximately 7 minutes until the dough is smooth and elastic. Transfer the dough to a well-oiled bowl, cover, and let it rise in a warm place for 1 1/2 to 2 hours until it doubles in size.
5. Form Dough Balls: Punch down the risen dough to release air, then transfer to a work surface. Cut the dough into about 46 equal pieces (each roughly the size of a golf ball). Cover the pieces with a damp kitchen towel to keep moist. Roll each piece into tight, smooth balls by cupping and rolling with your palms on the surface.
6. Assemble the Bread Wreath: Place the brie wheel in the center of a large flat baking pan, such as a pizza pan. In a small bowl, mix parsley, thyme, oregano, olive oil, red wine vinegar, salt, pepper, and crushed red pepper flakes to make the herb oil.
7. Arrange Dough Balls: Position the dough balls around the brie in a single layer with two rows, fitting them as snugly as possible around the cheese. Cover loosely with plastic wrap and a damp kitchen towel, and let rest in a warm place for 45 to 60 minutes.
8. Apply Egg Wash and Season: Preheat the oven to 375°F (190°C). Brush the dough balls with the egg wash made from the whisked egg and water. Sprinkle the top with chopped rosemary and coarse Kosher salt. Spoon half of the herb oil mixture over the brie wheel.
9. Bake: Bake the wreath in the preheated oven for about 20 to 25 minutes, or until the bread is golden brown and puffed. If you have any extra dough balls that don’t fit on the wreath pan, place them in a separate round cake pan and bake alongside.
10. Finish and Serve: Remove the baked wreath from the oven and let it cool slightly. Garnish with fresh pomegranate seeds and rosemary sprigs. Drizzle the remaining herb oil over the brie. Serve warm and enjoy this communal, pull-apart bread with melty brie center.

Notes

• Make sure the milk is just scalded and not boiling to avoid killing the yeast later during mixing.
• If the yeast mixture doesn’t foam, do not use it as it indicates inactive yeast.
• The dough requires a long kneading time to develop elasticity and good texture.
• Keep the dough balls covered with a damp cloth to prevent them from drying out during shaping and proofing.
• You can bake extra dough balls separately to avoid overcrowding the wreath pan.
• Serve this warm for the best texture and melty brie experience.
• The pomegranate seeds add a nice burst of color and subtle tartness that complements the rich cheese.
• Use fresh herbs for maximum flavor in the herb oil and garnish.

Keywords: baked brie, bread wreath, pull apart bread, appetizer, herb oil, party food, cheesy bread