Festive Cranberry Brie Pull-Apart Wreath

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Festive Cranberry Brie Pull-Apart Wreath

Transform your holiday appetizer game with this show-stopping cranberry brie pull-apart bread wreath. It is as delicious as it is beautiful. Soft, pillowy dinner rolls arranged in a wreath shape cradle a center of creamy melted brie topped with tart cranberry sauce.

Prep Time20

Cook Time20

Making the dough and allowing rolls to rise1 45

Total Time2 25

Course: Appetizer, Christmas

Servings: People

Calories: 265kcal

Author: Chula King

Equipment

Bread Machine
15-inch pizza pan

Ingredients

Rolls

1 ½ cups (12 ounces, 240 grams) filtered water (See Tip 1)
2 ½ Tablespoons olive oil
1 ½ Tablespoons granulated sugar
2 teaspoons Kosher salt
4 cups (20 ounces, 567 grams) bread flour (See Tip 2)
1 ½ Tablespoons Instant yeast (See Tip 3)

Cranberry Brie Wreath

Dough for rolls from above
8 ounce Brie round (See Tip 4)
1 tablespoon milk for brushing the rolls
¼ cup Jellied cranberry sauce (See Tip 5)
1 Tablespoon melted unsalted butter for brushing the cooked rolls
Fresh rosemary (See Tip 6)
Pomegranate seeds (See Tip 6)

Instructions

Rolls

Add the water, olive oil, sugar, salt, bread flour, and yeast to the bread machine pan in the order listed. Program the bread machine on the dough cycle.
When the dough cycle finishes, transfer the dough to a floured surface. Cut the dough into 25 pieces, each weighing 1.38 ounces, and roll each into a tight ball. (See Tip 7)

Cranberry Brie Wreath

Spray the pizza pan with nonstick spray, or cover it with parchment paper.
Unwrap the Brie, and place it in the center of the pizza pan. Form ten rolls around the Brie. Form the remaining 15 rolls around the first first ring of rolls.
Place in a warm location until the rolls have doubled in size, around 30 to 45 minutes.
Preheat the oven to 375°F.
Brush the rolls with milk and spoon the cranberry sauce on the brie.
Bake in the preheated 375°F oven for 20 minutes or until the rolls are golden brown.
Remove the rolls from the oven and brush them with melted butter. Arrange rosemary sprigs and pomegranate seeds around the rolls.
Yield: 12 servings.

Video

Notes

It's important to use filtered water. The reason is that tap water contains chlorine which can act to retard the growth of the yeast or even kill the yeast.
Weigh your ingredients, especially flour. The quantity of flour can vary significantly depending on how it is measured. I consistently use the rule that one cup of flour weighs five ounces.
I consistently use instant or bread machine yeast when making bread, including these rolls. Instant and active dry yeast are not the same. Active dry yeast must be "proofed" or dissolved in warm water with a pinch of sugar before adding it to a recipe, while instant yeast can be added directly to the recipe.
You do not need to remove the rind from the brie before using it in this recipe.
You can substitute raspberry jam for the cranberry sauce. For a more savory appetizer, use pesto instead of cranberry sauce.
I used ten rosemary tips for the sprigs and 20 pomegranate seeds for the garnish.
The total weight of the dough was 34.5 ounces. I divided that by 25 to arrive at 1.38 ounces for each of the 25 pieces of dough.

Nutrition