Introduction

This Brie-stuffed milk bread wreath is a delightful combination of soft, fluffy bread and gooey, melted Brie cheese. Perfect for sharing at gatherings or as a cozy treat, its beautiful ring shape adds a festive touch to any table.

A round bread made of many small golden-brown rolls shaped in a flower form, placed on white parchment paper on a wooden board. In the center of the bread, there is a rose made of thinly sliced salami, with a pinkish-red color and white fat patterns. Above the bread, there are four slices of salami overlapping, dried figs cut in half showing their dark orange inside with seeds, dark red dried cranberries, a wedge of creamy white brie cheese with a rind, and a small glass jar filled with orange-colored jam or marmalade. At the bottom left, some walnut pieces are scattered, and at the bottom center, a small cluster of green pine tree branches adds color. The entire scene is set on a white marbled surface, with part of a knife with a dark handle visible at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (23g) bread flour
1/4 cup (60g) water
1/4 cup (60g) milk
1/2 cup tangzhong (see below)
1/2 cup (120g) milk, lukewarm
1/4 cup (50g) granulated sugar
2 tsp (7g) instant or active dry yeast
2 1/2 cups (325g) bread flour
1 egg
1 tsp salt
4 tbsp (60g) unsalted butter, room temperature and cut into pieces
3 – 4 oz (85 – 155g) Brie cheese
1 egg (for egg wash)
1 tbsp milk or water (for egg wash)

Instructions

Step 1: Make the tangzhong by whisking together the bread flour, milk, and water in a small skillet or pot until smooth. Heat over medium-low heat, whisking frequently, until the mixture thickens but remains pourable, about 5–10 minutes. It’s ready when a whisk dragged along the bottom leaves a clear mark.
Step 2: Pour the tangzhong into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Step 3: In a stand mixer bowl, combine the lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until the mixture is foamy and active.
Step 4: Add the bread flour, egg, salt, and cooled tangzhong to the yeast mixture. Using the dough hook, knead on medium-low speed until the dough just comes together.
Step 5: Gradually add the butter pieces while the mixer runs. Scrape down the bowl as needed and continue kneading for 10–15 minutes until the dough is smooth and passes the windowpane test. You may knead by hand if preferred.
Step 6: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Step 7: Prepare the filling by cutting the Brie into 25 pieces, each about 1 inch wide.
Step 8: Line a baking sheet with parchment paper and trace a circle about 3–4 inches (8–10 cm) in diameter in the center.
Step 9: Turn the risen dough onto a lightly floured surface and knead gently to release air. Roll into a 10-inch (25 cm) square and cut into 25 squares, each 2 inches (5 cm) wide.
Step 10: Place a piece of Brie in the center of each square. Pinch the edges together to seal and roll into a smooth ball. Place seam side down on the counter.
Step 11: Arrange 9 rolls around the traced circle on the parchment paper. Place the remaining 16 rolls in a second layer surrounding the first.
Step 12: Cover the wreath lightly and let it proof for 20–30 minutes. Preheat the oven to 350°F (175°C).
Step 13: After proofing, the dough should look puffy and spring back partially when pressed. Whisk the egg with milk or water and brush the mixture over the wreath.
Step 14: Bake on the center rack for 25–30 minutes until golden brown and it sounds hollow when tapped.
Step 15: Remove from the oven and let cool for 5–10 minutes before serving warm.

Tips & Variations

Use a mild Brie for a creamy filling or try a stronger cheese like Camembert for a bolder flavor.
Brush the wreath with melted butter right after baking for an extra glossy finish.
For a savory twist, add herbs like rosemary or thyme to the dough or sprinkle them on top before baking.
If you don’t have a stand mixer, knead the dough by hand for about 20 minutes until smooth and elastic.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F (150°C) oven for 5–7 minutes. For longer storage, freeze the fully cooled wreath in plastic wrap and a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating gently.

How to Serve

A golden brown bread wreath with a shiny, smooth crust topped with coarse salt and chopped pistachios, arranged in a circular shape with soft, curved segments. Around the bread, bright red cranberries and fresh, green rosemary sprigs are scattered on a crumpled piece of parchment paper placed on a white marbled surface. The bread looks fluffy and warm, with a slight gloss that suggests it was brushed with egg wash before baking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked mixture of flour and liquid that’s added to dough to create a softer, moister bread with a longer shelf life. It helps absorb moisture and improves texture.

Can I substitute Brie with another cheese?

Yes, you can use other soft cheeses like Camembert or even mozzarella for a different flavor and meltiness. Just be mindful that harder cheeses won’t melt as well inside the dough balls.

Brie-Stuffed Milk Bread Wreath Recipe

Print Recipe

★★★★★

5 from 547 reviews

This Brie-stuffed milk bread wreath is a soft, fluffy, and slightly sweet bread filled with creamy Brie cheese. Featuring a tender milk bread dough wrapped around bite-sized pieces of Brie, baked into a beautiful wreath perfect for sharing, parties, or festive occasions. The recipe uses tangzhong starter for extra moisture and softness, resulting in a pillowy texture complemented by the rich melted cheese inside.

Author: Daniel
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour 50 minutes
Yield: 1 wreath, approximately 25 servings 1x
Category: Bread
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

For the Tangzhong:

3 tbsp (23g) bread flour
1/4 cup (60g) water
1/4 cup (60g) milk

For the Dough:

1/2 cup (120g) milk, lukewarm
1/4 cup (50g) granulated sugar
2 tsp (7g) instant or active dry yeast
2 1/2 cups (325g) bread flour
1 egg
1 tsp salt
4 tbsp (60g) unsalted butter, room temperature and cut into pieces
1/2 cup tangzhong (prepared as above)

For the Filling and Finishing:

3 – 4 oz (85 – 155g) Brie cheese
1 egg (for egg wash)
1 tbsp milk or water (for egg wash)

Instructions

Make the Tangzhong: In a small skillet or pot, whisk together the bread flour, milk, and water until smooth. Heat over medium-low heat, whisking frequently, until the mixture thickens but remains pourable, about 5 to 10 minutes. You’ll know it’s ready when your whisk leaves a clear trail when dragged across the bottom. Pour the tangzhong into a bowl, cover the surface tightly with plastic wrap to prevent a skin, and let it cool to room temperature.
Prepare the Dough: In the bowl of a stand mixer, combine the lukewarm milk, sugar, and yeast. Let this sit for 5 to 10 minutes until the yeast becomes foamy and active. If there’s no foam, your yeast may be inactive, so start over with fresh yeast.
Mix Ingredients: Add the bread flour, egg, salt, and cooled tangzhong to the yeast mixture. Using a dough hook, knead on medium-low speed until dough comes together, then gradually add the butter pieces while continuing to knead. Scrape down the sides as needed. Knead for 10 to 15 minutes until the dough is smooth and elastic, passing the windowpane test. You can also knead by hand if preferred.
First Rise: Cover the dough and let it rise in a warm spot for 1 to 1.5 hours or until it has doubled in size.
Prepare the Brie: Cut the Brie into 25 equal pieces, each roughly 1 inch wide.
Shape the Dough: Line a baking sheet with parchment paper. Trace a 3 to 4 inch (8 to 10 cm) diameter circle in the center as a guide. Turn the risen dough onto a lightly floured surface, knead gently a few times to release air, then roll into a 10 inch (25 cm) square. Cut into 25 smaller squares measuring 2 inches (5 cm) each by making 4 vertical and 4 horizontal cuts spaced 2 inches apart.
Fill and Shape Rolls: Place a piece of Brie in the center of each dough square. Pinch the edges firmly to seal the cheese inside, then gently roll into smooth balls. Place each ball seam side down on the work surface.
Form the Wreath: Arrange 9 dough balls around the traced circle on the parchment paper. Place the remaining 16 balls in a second outer layer surrounding the first, forming a wreath shape.
Proof Wreath: Cover lightly and allow the wreath to proof for 20 to 30 minutes until puffy and slightly risen. Meanwhile, preheat the oven to 350°F (175°C).
Egg Wash and Bake: Once proofed, gently press a finger into the dough; it should fill back halfway. Whisk together the egg and milk (or water) to make an egg wash, then brush it evenly over the top of the bread wreath.
Bake: Place the wreath in the center rack of the preheated oven and bake for 25 to 30 minutes, until golden brown and hollow sounding when tapped.
Cool and Serve: Remove from oven and let cool for 5 to 10 minutes before serving warm to enjoy the gooey melted Brie inside the soft milk bread.

Notes

Make sure the yeast is fresh and active to get a good rise.
Kneading thoroughly is important for a soft and elastic dough.
Use room temperature unsalted butter to ensure it incorporates easily into the dough.
Handling the dough gently while shaping helps keep the air bubbles inside for a fluffy texture.
The egg wash gives the bread a beautiful golden sheen.
Serve the wreath warm to enjoy the melty Brie filling.

Keywords: Brie stuffed bread, milk bread wreath, soft bread, cheese bread, holiday bread, party appetizer