Easy Brie-stuffed milk bread wreath
A soft, pillowy Japanese milk bread shaped into a beautiful wreath, filled with creamy brie for a melt-in-your-mouth, tear-and-share treat perfect for brunches or parties.
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 18x13 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.
