Snowflake brioche with oozing Brie cheese

Name: Snowflake brioche with oozing Brie cheese
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 5 min
Yield: 6
Cuisine: En
Ingredients: ¾ cup milk; 4 tbsp unsalted butter; ¼ cup granulated sugar; 1 tsp dry yeast; ¼ cup lukewarm water; 2 eggs; 1 tsp salt; 3½ cups wheat flour; 1 egg; 1 tbsp water; 1 whole Brie cheese; ⅓ cup olive oil; 2 tbsp red wine vinegar; 2 tbsp chopped fresh rosemary; 1 tbsp chopped fresh parsley; 1 tbsp dried thyme; 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper; 1 tsp red pepper flakes; 1 tbsp coarse salt; 3 tbsp pomegranate seeds; a few small sprigs fresh rosemary

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Appetizer

Easy

4 h 5 m

548 Kcal

This brioche wreath with melted Brie is the kind of appetizer that brings everyone around the table! Soft, fluffy rolls bake until golden around a wheel of Brie, which turns irresistibly creamy and fragrant thanks to a delicious blend of herbs and a hint of chili. The best part? Pulling apart the warm homemade brioche rolls and dipping them straight into the gooey, melted Brie! Perfect for sharing at an aperitif, a festive gathering or a cozy evening with friends.

Materials

saucepan
stand mixer
pastry brush
knife
pizza pan (or baking sheet)

Preparation

Preparation30 min

Waiting time3 h 10 m

Cook time25 min

Place the dry yeast and lukewarm water in the bottom of the mixer bowl and let it rest for 5 to 10 minutes.
Heat the milk in a saucepan. Add the butter and sugar, and stir until the butter has melted and the sugar has dissolved. Set aside.
Mix the yeast and lukewarm water, then add the milk, butter, and sugar mixture. Also add the eggs, salt, and half of the flour.
Knead until the mixture forms a smooth dough, then add the remaining flour a little at a time while continuing to knead.
Once all the flour is in the bowl, continue kneading for 5 to 10 minutes, until the dough pulls away cleanly from the sides.
If the dough is still sticky, I recommend kneading it a little more by hand on a floured work surface.
Shape the dough into a ball and place it in the mixing bowl. Cover and let the dough rise for 2 hours under a damp cloth at room temperature or in your oven with the door slightly ajar (the light should come on).
Place the Brie in the center of a pizza pan or baking sheet lined with parchment paper.
Punch down the dough, then shape it into about 22 equal-sized balls and place them around the Brie. Cover them with a slightly damp dish towel.
Let the dough rise some more at room temperature under a damp cloth for 1 hour.
Prepare the flavored oil for the Brie: mix together the oil, vinegar, herbs, salt, pepper, and chili pepper.
Brush the dough balls with an egg beaten with a little water. Sprinkle with coarse salt and fresh rosemary.
Cut the Brie: score it in a grid pattern with a knife.
Pour half of the flavored oil over the Brie.
Bake in an oven preheated to 370°F/190°C for 25 minutes.
Pour the other half of the flavored oil over the Brie. Add a few sprigs of fresh rosemary (optional) and some pomegranate arils.
It's ready! You can tear off pieces of brioche and dip them in the melted Brie. Enjoy :-)

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FAQ ❓

How can you tell if the brioche dough has been kneaded enough?

Knead it for 5 to 10 minutes after adding all the flour. It should become smooth and pull away from the sides of the mixer bowl; if it is still sticky, knead it a little more by hand on a floured surface.

Can you prepare the brioche balls in advance?

If you’d like to get a head start and make the dough the day before, refrigerate it after its first rise (at the end of step 7), then shape the balls the next day (step 9). Bake the brioche just before serving so the bread is still a little warm and the cheese is nicely melted.

What can you use instead of pomegranate seeds in this recipe?

The pomegranate is optional: you can leave it out or replace it with a few chopped nuts for crunch, or serve some jam in a small dish on the side for a sweet-and-savory touch.

Nutrition

for 1 serving / for 100 g

Calories: 548Kcal

Carbs: 61.6g
Total fat: 25.3g
Saturated fat: 8.9g
Proteins: 14.6g
Fibers: 4.4g
Sugar: 13g
ProPoints: 15
SmartPoints: 19

Nutritional information for 1 serving (198g)

Cookware

oven

burner

Mixer

Attributes

Suitable for freezing

Keep refrigerated

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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Snowflake brioche with oozing Brie cheese

Ingredients

Brioche dough:

Egg wash:

For the brie:

Garnish:

Materials