Irresistible Pull-Apart Bread Wreath with Camembert Cheese
Looking for a show-stopping appetiser that’s both delicious and visually stunning? The Pull-Apart Bread Wreath with Camembert Cheese is a perfect choice! This delightful dish features soft, honey-butter glazed rolls arranged in a festive wreath shape, surrounding a warm, gooey Camembert cheese centre. Ideal for holiday gatherings or special occasions, this recipe combines the comforting flavours of freshly baked bread with the rich creaminess of melted Camembert, drizzled with honey and cranberry sauce for an added touch of sweetness and tartness.
Basic Ingredients Used for Pull-Apart Bread Wreath with Camembert Cheese
Bread:
All-Purpose Flour: All-purpose flour is the backbone of this bread, providing structure and a light, airy texture. It’s versatile and perfect for a wide range of baking recipes.
Instant Yeast: Used to leaven the dough, helping it rise quickly and evenly. It’s convenient and ensures a perfect, fluffy texture for your rolls.
Whole Milk: Adds moisture and richness to the dough, resulting in a tender crumb. It also helps to activate the yeast when warmed gently.
Unsalted Butter: Used both in the dough and for greasing the pan. It adds a rich flavor and helps to create a tender texture in the bread.
Honey: Adds a touch of natural sweetness to the dough and the topping, complementing the savory flavors of the bread and cheese beautifully.
Eggs: Add richness and structure to the dough, ensuring the rolls are soft and fluffy. The beaten egg wash gives the rolls a beautiful, golden brown finish.
Camembert Cheese: The star of this dish, offering a creamy, melty center that pairs perfectly with the soft rolls. Its rich, buttery flavour is enhanced by the sweet and tart toppings.
Alternative Ingredients
Flour: If you prefer, you can use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which can give the rolls an even chewier texture.
Milk: For a dairy-free option, substitute whole milk with almond milk or oat milk. These alternatives will provide a slightly different flavour but still offer the necessary moisture.
Sweeteners: Maple syrup or agave nectar can be used instead of honey for a different kind of sweetness that is still complementary to the dish.
Cheese: Brie can be used in place of Camembert if you prefer a slightly milder, creamier cheese. Both work well as a melty centre for the wreath.
Preparation Tips for Pull-Apart Bread Wreath with Camembert Cheese
- Dough Temperature: Ensure the milk, butter, and honey mixture is lukewarm to help the yeast activate properly. If the mixture gets too hot, let it cool down before adding it to the dry ingredients.
- Kneading: Knead the dough until it’s smooth and elastic. This helps develop the gluten, giving the rolls their structure and chewiness.
- Rising Time: Allow the dough to rise until it has doubled in size. This can take longer in colder environments, so be patient.
Serving Tips for Pull-Apart Bread Wreath with Camembert Cheese
- Garnish: Drizzle extra honey over the Camembert and sprinkle with fresh rosemary and cranberry sauce for an added burst of flavour and a festive touch.
- Accompaniments: Serve with a variety of dips and spreads, such as garlic butter, pesto, or fig jam, to complement the flavours of the bread and cheese.
Storage Tips
Refrigeration: Store any leftover bread and cheese in an airtight container in the refrigerator. Reheat gently in the oven before serving to retain the bread’s softness and the cheese’s creaminess.
Freezing: The dough can be frozen after the first rise. Thaw overnight in the refrigerator, then proceed with assembling and baking as directed.
Pull-Apart Bread Wreath with Camembert Cheese (Full Recipe)
Pull-Apart Bread Wreath with Camembert Cheese
Ingredients
Rolls
- 1 tbsp unsalted butter, for the baking pan
- 4 ½ cups (562g) all purpose flour
- 2 envelopes instant yeast
- 2 tsp kosher salt
- 1 ⅓ cup whole milk
- ¼ cup unsalted butter, melted
- 4 tbsp honey
- 1 large egg
- 2 large egg yolks
Toppings
- 1 large egg, (beaten, for egg wash topping)
- ¼ cup unsalted butter
- 2 tbsp honey
- flakey sea salt
Camembert Dip
- 1 large camembert cheese
- drizzle of honey
- 2 tbsp cranberry sauce
- rosemary
Instructions
Dough:
- In a small pot, set over medium-low heat, warm the milk, butter a honey, until butter is melted, being sure it's not too hot (it should be lukewarm) or else yeast won't rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
- In a small bowl, add the egg and egg yolks and beat until combined.
- In the bowl of a stand-up mixer (with the hook attachment), add the flour, instant yeast and salt. Gently mix all ingredients before adding the liquid mixture.
- Pour the liquid mixture into the dry ingredient.
- Next, add the egg one at a time. Then add in the egg yolk to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic.
- The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap allow to rise in the fridge for 12 to 24 hours.
Assemble The Rolls:
- Divide and roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.
- Transfer them to the buttered pan and allow them to rise for about 1 to 1½ hours. They should have doubled in size and should be puffy and supple.
- *Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after assembled!
- Preheat the oven to 180°C. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.
Honey Butter:
- In a small saucepan, melt the butter and add the honey. Mix together until smooth.
- When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flakey sea salt.
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