Baked Brie and Bread Wreath
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 46
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
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
Directions:
In a small saucepan, heat up the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from the stove and add the butter and all but 1 teaspoon of the sugar, stirring until the butter has melted and the sugar has dissolved.
Meanwhile, combine the warm water, reserved teaspoon of sugar, and the yeast. Allow to sit until the mixture has foamed, about 10 minutes. If the mixture doesn’t foam up, toss and start again.
In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt, and half of the flour.
Combine on low until it is smooth, about 5 minutes. Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms somewhat of a smooth ball that comes off the sides of the bowl. Knead on high for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
Once doubled, punch the dough down to release the air and transfer to a work surface. Cut into 46 or so even pieces (about the size of a golf ball) and keep covered with a damp kitchen towel. Working with one piece at a time, roll into a tight, smooth ball by rolling the dough with the palms of your hands on the work surface.
Place the wheel of brie in the center of a large, round, flat baking pan. I use a pizza pan.
In a small bowl, combine the parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and red pepper flakes. Then start lining up the rolled dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and a damp kitchen towel and let rest in a warm spot for at least 45 minutes to 1 hour.
Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. Spoon half of the parsley oil mixture on top of the brie. The remaining rolls that didn’t fit on the wreath pan can be placed in a round cake pan and baked separately.
Bake in a preheated 375°F oven until golden brown and puffed up, about 20 to 25 minutes. Remove from the oven and let cool slightly. Garnish with the pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm and enjoy!
Recipe courtesy of Johnathon Melendez.com
