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Brie-Stuffed Milk Bread Wreath Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the Brie: Cut the Brie into 25 equal pieces, each roughly 1 inch wide.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. 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

Find it online: https://thehungrymason.com/brie-stuffed-milk-bread-wreath-recipe/