This Brie-Stuffed Milk Bread Wreath transforms a soft, fluffy Japanese milk bread into a stunning centerpiece for any gathering.
Each bite delivers a creamy, gooey surprise of melted brie encased in tender, buttery bread, making it both visually impressive and irresistibly delicious.
While indulgent, the recipe provides good-quality protein from eggs and brie, and healthy fats from the cheese and butter.
The tangzhong method ensures a pillowy, long-lasting loaf that stays fresh longer than traditional bread.
Perfect for brunches, parties, or a cozy family snack, this wreath is tear-and-share friendly, satisfying, and fun to make.
Its structured layers allow for portion control while offering a luxurious, melt-in-your-mouth experience.
With careful prep, this recipe balances sophistication and approachability, making it a versatile option for special occasions or everyday indulgence.
Must-Have Tools for Perfect Results
Small Skillet or Saucepan
.Essential for making the tangzhong, which provides the bread with its signature soft, fluffy texture. It also doubles for sauces, melting butter, or warming liquids.
Stand Mixer with Dough Hook
Simplifies kneading by evenly incorporating butter and developing gluten, ensuring a smooth, elastic dough. Ideal for all bread, pizza, and enriched dough recipes.
Rolling Pin
Used to roll out the dough evenly into squares for filling, ensuring uniform size and shape. Versatile for pastries, pie crusts, and flatbreads.
18 by 13 Inch Baking Sheet: Provides ample space to arrange the bread wreath without crowding, allowing even baking. Also useful for roasting vegetables, cookies, or sheet-pan meals.
Pastry Brush
For applying egg wash to the dough, creating a glossy, golden finish. Also handy for glazes, buttering dough, or marinating proteins.
Easy Brie-stuffed milk bread wreath
Equipment
- 1 small skillet or saucepan
- 1 Stand mixer with dough hook
- 1 Rolling Pin
- 1 18 by 13 inch baking sheet
- 1 Pastry brush
Ingredients
Tangzhong:
- 3 tbsp 23g bread flour
- ¼ cup 60ml water
- ¼ cup 60ml milk
- Dough:
- ½ cup tangzhong
- ½ cup 120ml milk, lukewarm
- ¼ cup 50g granulated sugar
- 2 tsp 7g instant or active dry yeast
- 2½ cups 325g bread flour
- 1 egg
- 1 tsp salt
- 4 tbsp 60g unsalted butter, room temperature
Filling:
- 3 –4 oz 85–155g brie, cut into 25 pieces
- Egg Wash:
- 1 egg
- 1 tbsp milk or water
Instructions
- Make the Tangzhong: In a small skillet or saucepan, whisk together 3 tablespoons of bread flour, ¼ cup water, and ¼ cup milk until smooth and lump-free. Place over medium-low heat and cook, whisking constantly, until the mixture thickens and can coat the back of a spoon, about 5–10 minutes. Pour into a small bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
- Activate the Yeast: In the bowl of a stand mixer, combine ½ cup lukewarm milk, ¼ cup sugar, and 2 teaspoons yeast. Let it rest for 5–10 minutes until it becomes foamy, indicating the yeast is active. If there is no foam, your yeast may be inactive, and it’s best to start over with fresh yeast.
- Prepare the Dough: Add 2½ cups bread flour, 1 egg, 1 teaspoon salt, and ½ cup cooled tangzhong to the yeast mixture. Using the dough hook attachment, knead on medium-low speed until the dough comes together. Gradually add 4 tablespoons room-temperature butter, one piece at a time, kneading for 10–15 minutes until smooth, elastic, and passes the windowpane test.
- First Proofing: Shape the dough into a ball and place it in a lightly greased mixing bowl, covering it with a damp cloth or plastic wrap. Let it rise for 1–1.5 hours, or until it has doubled in size. This step ensures a soft, airy texture for the final bread.
- Prepare the Brie Filling: Cut the brie into 25 equal pieces, approximately 1 inch wide each. Set aside at room temperature so the cheese is slightly softened, which makes it easier to encase in the dough squares later.
- Shape the Dough Squares: Turn the risen dough onto a lightly floured surface and gently knead to release excess air. Roll out into a 10-inch by 10-inch square, then cut into 25 even 2-inch squares using a sharp knife or bench scraper.
- Fill and Form Rolls: Place a piece of brie in the center of each dough square, pinch the edges to seal completely, and gently roll into a smooth ball with the seam on the bottom. Repeat until all 25 rolls are formed.
- Assemble the Wreath: Line an 18×13 inch baking sheet with parchment paper and lightly trace a 3–4 inch circle in the center as a guide. Arrange 9 rolls in a circle, then place the remaining 16 rolls around the first layer to form a two-tier wreath.
- Second Proofing: Cover the assembled wreath lightly with plastic wrap or a kitchen towel. Let it proof for 20–30 minutes at room temperature, until puffy and slightly springy to the touch.
- Apply Egg Wash: Preheat the oven to 350°F (175°C). Whisk together 1 egg and 1 tablespoon milk or water, then gently brush the mixture over the top of the wreath for a glossy, golden finish.
- Bake the Wreath: Place the wreath in the center rack of the preheated oven and bake for 25–30 minutes until golden brown. The bread should sound hollow when tapped lightly and have a beautiful, even color.
- Cool and Serve: Remove the wreath from the oven and let it cool for 5–10 minutes before serving. Tear and share the warm, melty brie-stuffed rolls as a stunning centerpiece for parties or family gatherings.
Notes
- Use room-temperature butter for easier incorporation and a softer dough texture.
- Ensure the tangzhong cools completely before mixing with yeast; hot tangzhong can kill yeast.
- Make sure to pinch dough edges around the brie tightly to prevent leakage during baking.
- Lightly flour your surface when rolling dough squares to prevent sticking but avoid adding too much flour to maintain softness.
- Use a flat baking sheet for even expansion and a perfectly round wreath.
- Egg wash creates a shiny golden crust; brush gently to avoid deflating the dough.
- Let the wreath rest 5–10 minutes before serving for easier tearing and to allow brie to set slightly.
Chef’s Secrets for Soft Bread
The key to soft, pillowy milk bread is the tangzhong method, which gelatinizes the starch in flour, allowing the dough to retain moisture longer.
Knead the dough until it passes the windowpane test to ensure strong gluten development, which creates elasticity and a smooth texture.
Keep your brie at room temperature so it melts evenly without bursting through the dough.
Proofing the wreath in two stages—once for the dough and again after shaping—ensures a light, airy texture while maintaining a beautiful, structured wreath form.
Serving Suggestions for Elegant Entertaining
Serve this brie-stuffed bread wreath warm as a centerpiece for brunch, holiday tables, or casual gatherings.
Tear-and-share style makes it fun for guests, and the creamy cheese pairs beautifully with fresh fruit, charcuterie, or a crisp green salad.
You can also drizzle a little honey or sprinkle toasted nuts on top for an extra layer of flavor.
For a party platter, add small bowls of cranberry sauce or fig jam on the side to complement the richness of the brie
Storage Tips to Maintain Freshness
Store leftovers in an airtight container at room temperature for up to 24 hours.
For longer storage, wrap the cooled wreath tightly in plastic wrap and freeze for up to 2 months.
To enjoy later, thaw at room temperature and warm in the oven for 5–10 minutes to restore the soft, fluffy texture.
Avoid microwaving, as it can make the crust soggy and the brie overly runny.
Frequently Asked Questions (5 FAQs)
1. Can I use other types of cheese?
Yes! Camembert, triple-cream cheese, or mild gouda work well, but make sure they are soft enough to melt without breaking the dough.
2. Do I need to use tangzhong?
Tangzhong ensures a softer, longer-lasting bread. While you can skip it, the bread will be slightly denser and less fluffy.
3. Can I make smaller or larger wreaths?
Absolutely. Adjust the number of rolls and dough thickness proportionally. Just maintain even spacing for proper baking.
4. How do I prevent the brie from leaking?
Pinch dough edges tightly and roll gently into a smooth ball. Avoid overfilling and ensure seams are sealed.
5. Can I prepare the dough in advance?
Yes! You can refrigerate the shaped rolls for up to 8 hours before the second proof. Allow them to come to room temperature before baking.
This recipe is inspired by halicopteraway and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
