Baked Brie and Bread Wreath Recipe

Introduction

This Baked Brie and Bread Wreath is a stunning centerpiece for any gathering. Soft, fluffy bread rolls surround a warm, melty wheel of brie, flavored with fresh herbs and a bright parsley oil. It’s both impressive and delicious, perfect for sharing with friends and family.

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 (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 the warm water, the reserved teaspoon of sugar, and yeast. Let sit until foamy, about 10 minutes. If no foam appears, discard and start again with fresh yeast.
3. Step 3: In a stand mixer bowl, combine the yeast mixture, milk mixture, 3 eggs, salt, and half the flour. Mix on low speed until smooth, about 5 minutes. Gradually add remaining flour, 1/2 cup at a time, mixing until dough forms a ball that cleans the bowl sides.
4. Step 4: Knead on high speed for about 7 minutes until the dough becomes smooth and elastic. Transfer to a well-oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
5. Step 5: Punch down the risen dough and turn onto a work surface. Cut into about 46 even pieces, roughly golf ball sized, and cover with a damp towel. Roll each piece into a smooth tight ball using your palms.
6. Step 6: Place the wheel of brie in the center of a large round baking pan (a pizza pan works well). In a small bowl, mix parsley, thyme, oregano, olive oil, red wine vinegar, salt, pepper, and red pepper flakes.
7. Step 7: Arrange the dough balls around the brie in two snug rows. Cover loosely with plastic wrap and a damp towel. Let rest in a warm area for 45 minutes to 1 hour.
8. Step 8: Preheat oven to 375°F. Brush the dough balls with the egg wash, then sprinkle with chopped rosemary and coarse salt. Spoon half of the herb oil mixture over the brie.
9. Step 9: Bake for 20 to 25 minutes or until golden brown and puffed. Remove from oven, let cool slightly, then garnish with pomegranate seeds and rosemary sprigs. Drizzle remaining herb oil over the brie before serving warm.

Tips & Variations

• Use a mix of fresh herbs you enjoy or have on hand to customize the flavor of the parsley oil.
• If you don’t have red wine vinegar, lemon juice can be a bright alternative in the herb oil.
• Serve with extra crusty bread or crackers to scoop up the melted brie.
• The extra dough balls that don’t fit on the wreath pan can be baked separately in a round cake pan for additional rolls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) until warmed through to maintain the bread’s texture and melt the brie again. The bread is best enjoyed fresh but can be toasted lightly if it softens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can make the dough and shape the balls in advance, then refrigerate them covered overnight. Let them come to room temperature and rise a bit before baking as directed.

What can I substitute for brie?

Creamy cheeses like camembert or a mild triple cream cheese work well as substitutes if brie isn’t available. Just be sure the wheel size matches the recipe.

Baked Brie and Bread Wreath Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

This Baked Brie and Bread Wreath is a stunning centerpiece perfect for holiday gatherings or special occasions. Soft, buttery brioche dough is shaped into individual rolls that encircle a wheel of creamy brie, then baked until golden and puffed. Aromatic herbs, a flavorful parsley oil, and a pop of fresh pomegranate seeds add layers of vibrant flavor and color, creating a deliciously festive appetizer.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 50 minutes
• Yield: Serves 8–10 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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 (for egg wash)

Filling and Topping

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

Herb Oil and Garnish

• 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

1. Heat Milk and Melt Butter: In a small saucepan, gently 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 fully melted and dissolved.
2. Activate Yeast: In a small bowl, combine the warm water, the reserved teaspoon of sugar, and the yeast. Let it sit for about 10 minutes until foamy. If it doesn’t foam, discard and start again.
3. Mix Dough: In the stand mixer bowl, combine the yeast mixture, milk mixture, 3 eggs, salt, and half the flour. Mix on low for about 5 minutes until smooth.
4. Add Remaining Flour and Knead: Gradually add remaining flour, 1/2 cup at a time, mixing until the dough forms a smooth ball and pulls away from the bowl. Knead on high speed for about 7 minutes until the dough is elastic and smooth.
5. First Rise: Place the dough in a well-oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
6. Shape Dough Balls: Punch down the dough to release air. Transfer to a work surface and divide into approximately 46 equal pieces (about golf ball size). Cover with a damp towel and shape each piece into a tight ball by rolling on the work surface with your palms.
7. Assemble Wreath: Place the wheel of brie in the center of a large flat baking or pizza pan. In a small bowl, mix parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and red pepper flakes to make the herb oil. Arrange the dough balls snugly around the brie in two rows forming a wreath.
8. Second Rise: Cover the wreath loosely with plastic wrap and a damp kitchen towel. Let it rise in a warm spot for 45 minutes to 1 hour.
9. Prepare for Baking: Brush the dough balls with the egg wash. Sprinkle with chopped rosemary and coarse salt. Spoon half of the herb oil mixture over the brie. Any leftover dough balls can be placed separately in a round pan and baked alongside.
10. Bake: Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes, or until the bread is golden brown and puffed.
11. Garnish and Serve: Remove from oven and let cool slightly. Garnish with pomegranate seeds and rosemary sprigs. Drizzle remaining herb oil over the brie. Serve warm and enjoy!

Notes

• Ensure yeast is fresh and the water is warm but not hot to activate properly.
• Letting the dough balls rise properly ensures a light, fluffy bread wreath.
• Use a baking or pizza pan large enough to hold the wreath comfortably.
• The leftover dough balls baked separately make a great additional snack or appetizer.
• For a different flavor profile, try swapping the herbs with your favorites like basil or tarragon.

Keywords: baked brie, bread wreath, party appetizer, holiday recipe, cheese centerpiece, herb bread wreath