Baked Brie and Bread Wreath
This Baked Brie and Bread Wreath is not just an appetizer; it’s a work of edible art, perfect for gracing your holiday table. A delightful fusion of warm, freshly baked bread and gooey brie cheese, this wreath is the centerpiece that your gatherings have been missing.
Equipment
- Stand mixer with dough hook attachment
- small saucepan
- Baking pan or pizza pan
- Mixing bowls
- Plastic wrap
- Damp kitchen towel
- Small bowl for the herbed oil mixture
- Pastry brush
- Wire rack for cooling
Ingredients
- For the Dough:*
- – 355 ml 1 1/2 cups milk
- – 113 g 1/2 cup or 1 stick unsalted butter
- – 100 g 1/2 cup granulated sugar
- – 7 g 2 1/4 teaspoons or 1 package active dry yeast
- – 120 ml 1/2 cup warm water
- – 3 large eggs lightly beaten
- – 8 g 1 1/2 teaspoons salt
- – 720 g 6 cups all-purpose flour
- *For Assembly:*
- – 1 large egg whisked with a splash of water
- – 1 8-ounce about 227 g wheel of brie
- – 2 tablespoons fresh rosemary chopped
- – 1 tablespoon coarse salt
- – 1 cup fresh parsley leaves finely chopped
- – 1 sprig of thyme finely chopped
- – 2 sprigs of fresh oregano finely chopped
- – 80 ml 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
- In a small saucepan, heat the milk over medium-low heat until scalded (3-5 minutes). Remove from heat and add butter and all but 1 teaspoon of sugar. Stir until butter melts, and sugar dissolves.
- In a separate bowl, combine warm water, reserved teaspoon of sugar, and yeast. Allow it to sit until foamy (about 10 minutes).
- In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt, and half of the flour. Mix on low until smooth (about 5 minutes). Add the remaining flour, 1/2 cup at a time, mixing until the dough forms a smooth ball. Knead on high for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let it rest in a warm spot until doubled in size (about 1 1/2 to 2 hours).
- Once doubled, punch the dough down and transfer to a work surface. Cut into about 46 even pieces (approximately the size of a golf ball). Keep them covered with a damp kitchen towel.
- Roll each piece into a tight, smooth ball using your palms.
- Place the wheel of brie in the center of a large round flat baking pan (like a pizza pan).
- In a small bowl, combine parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and red pepper flakes. Line up the dough balls around the brie in a single layer (in 2 rows), as snugly as possible. Cover loosely with plastic wrap and a damp kitchen towel, and let it rest in a warm spot for at least 45 minutes to 1 hour.
- Brush the bread with egg wash, sprinkle with chopped rosemary and coarse salt, and spoon half of the parsley oil mixture on top of the brie.
- For any remaining rolls that didn’t fit on the wreath pan, place them in a round cake pan and bake separately.
- Bake in a preheated 375°F (190°C) oven until golden brown and puffed up (about 20-25 minutes). Remove from the oven and let cool slightly. Garnish with pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm and enjoy!
Notes
This Baked Brie and Bread Wreath is more than just an appetizer; it’s a culinary masterpiece that will steal the show at your holiday gatherings. With its warm, freshly baked bread and gooey brie cheese, it’s a delightful centerpiece that embodies the spirit of togetherness and celebration. Share it with loved ones, and savor the magic of homemade goodness.
**Notes:**
– Maintain a consistent room temperature during fermentation for best results.
– Adjust the second rise time based on room temperature; the dough should be slightly puffy, but not necessarily doubled in size.
– Feel free to customize the amount of cranberries and walnuts to suit your taste.
– Use a kitchen thermometer
– Maintain a consistent room temperature during fermentation for best results.
– Adjust the second rise time based on room temperature; the dough should be slightly puffy, but not necessarily doubled in size.
– Feel free to customize the amount of cranberries and walnuts to suit your taste.
– Use a kitchen thermometer