Cranberry Stuffed Brioche Wreath
I’m back from Paris, and while I always wish I could linger just a little bit longer along the Boulevard Saint-Germain, I am so happy to be home. I’m excited to celebrate the holidays with my family and enjoy holiday eats like this cranberry-stuffed brioche wreath.
Cranberry Stuffed Brioche Wreath
I missed my family, friends, and the little love of my life (my doggy!) so very much. I joke that now I know what it feels like to be that overbearing mother who is obsessed with her child because I always feel overwhelming separation anxiety when I am apart from my dog. I just miss his cute little face far too much!
The abundance of good food and holiday cheer in Paris, however, really helped keep me distracted. It just never ceases to amaze me how much the French eat during the day and how absolutely delicious it all is.
My first stop in Paris is always the bakery, and it usually includes a baguette, some kind of croissant – butter or chocolate – and fluffy, melt-in-your-mouth brioche. Kind of like this cranberry stuffed brioche wreath. Because this brioche? It will totally melt in your mouth and have you reaching for more.
I first got the idea for this cranberry stuffed brioche wreath from Kimberley Wilson on the Great British Bake Off, who made a similar looking brioche wreath.
Normally, I roll my brioche dough into smooth balls, then I line them up in 2 columns in a loaf pan. This is how a classic loaf of brioche is created.
I also usually create brioche as a sort of breakfast treat, be it cinnamon orange raisin brioche or something festive like pumpkin chocolate brioche. The idea of creating a brioche that could be enjoyed as a savory appetizer or side was a neat change in my routine.
This cranberry stuffed brioche wreath is just as simple to make as classic brioche is, and can be paired with various cheeses, or melted cheese like Kimberley Wilson did. Whether it’s a round of camembert or brie, there’s nothing like dipping a fluffy brioche roll into a melted pool of creamy, cheesy goodness.
To create this cranberry stuffed brioche wreath, I simply roll my brioche dough into balls, like usual, and then press my thumb into the center of each to create a deep hole. I fill this hole with cranberry relish, and then pinch the hole shut, keeping the relish enveloped inside while simultaneously smoothing out the dough ball.
I then place these dough balls in a wreath form. To keep the center of the wreath hollow, you can either place a ramekin in the center, or if you’re planning to melt a wheel of cheese, place the wooden cheese container in the center and bake the cheese along with the brioche.
The cranberry relish is a fun surprise in the center of the brioche rolls that pairs beautifully with various cheeses. To give this cranberry stuffed brioche wreath a festive look, I simply placed a few sprigs of rosemary and fresh cranberries on top!
Cranberry Brie Stuffed Brioche Wreath
Fluffy, buttery brioche shaped into a holiday wreath.
- 4 large eggs
- 4 tsp whole milk
- 3 cups + 2 tbsp all-purpose flour
- 2 1/4 tsp dry active yeast
- 1/4 cup granulated sugar
- 1/2 tsp pumpkin pie spice
- 1 cup unsalted butter, softened and sliced
- 1 egg plus a pinch of salt, beaten for brushing on top
- 1/2 cup cranberry relish for filling
- 1 wheel of camembert or brie
- few sprigs of thyme plus fresh cranberries for garnishing
- Mix the eggs and milk together in a bowl. In the bowl of a stand mixer, add the flour, yeast, sugar, and pumpkin pie spice. Attach the mixer’s dough hook and stir to combine.
- Add the egg and milk mixture to the dough, keeping the mixer on medium-low speed as you do. Then, once the dough is soft and wet, increased the speed to medium and add the unsalted butter into the dough, adding the slices gradually.
- Knead the dough for about 5 to 8 minutes, until the dough clings to the dough hook. The dough won’t look very compact; instead it will look more like a very thick cake batter. Cover the bowl with a sheet of plastic wrap and refrigerate the dough overnight.
- The next day, line a baking sheet with a sheet of parchment paper. If you’re using a cheese carton, remove the cheese and place it in the fridge. Place the carton in the center of the baking sheet, or place an empty ramekin in the center of the baking sheet.
- Flour your counter well before tipping the brioche dough out into the counter. Lightly shape the dough into a sausage roll, then divide the dough into 5 even clumps.
- Working with one clump of dough at a time, divide each clump into 4 to 5 pieces. Roll each of these pieces into smooth balls. Then, using your thumb, gently press your thumb through each ball to create a deep hole, almost to the bottom of the brioche ball. Fill each hole with about 1/2 a teaspoon to 1 tsp of cranberry relish. Pinch the dough together to close the hole, then try to smooth out the top as best as you can.
- Place each ball of dough around your cheese carton or ramekin, creating a ring of brioche balls with about 1/4 to 1/2 an inch of space between each other. Once the first ring of brioche is completely, place another ring of balls around the first one, placing the second ring slightly off center so that the second ring of balls line up between the first ring rather than directly behind them. Again, leave about 1/4 to 1/2 an inch space between the balls and both rings.
- Lightly cover the dough with a large sheet of plastic wrap and let the brioche wreath rest for about 40 minutes, until they’re almost doubled in size.
- Preheat the oven to 350°F. Remove the cheese from the fridge, taking the plastic wrap off of it. Use a sharp knife to horizontally cut just 1 layer off the top of the cheese. Place the cheese in the wooden carton on the baking sheet.
- Gently brush the dough balls with the beaten egg, then bake the brioche and cheese for 15 to 20 minutes, until the brioche is a deep golden brown color. Garnish with a few sprigs of rosemary and fresh cranberries.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 441
Your wreath is just fabulous Beeta! I can see myself eating this all year round! I am glad you had a wonderful time in Paris. I hope that we get to meet on one of your visits. xx
Thank you, deary! It would be wonderful if we could meet one of my visits! Or who knows? Maybe you’ll visit California! 🙂
Beeta, welcome home and thanks for this stunning holiday brioche. Although I would be tempted to hang it on my door, not a single crumb would go to waste, I can assure you. Thanks for another beautiful post and wishing you a joyeux noel to you and yours!
Thank you so much, Dan! It would look great on a door too 😉 Happy Holidays! XO
Another stunner, Beeta. 🙂 And I’m so glad that you had a wonderful time in Paris…and I know what you mean, it’s always wonderful to be home. Now about this doggie of yours, I’m going to need a picture. 😉
Thanks so much, Marissa. It isn’t called home sweet home for nothing, right? And I sent you a pic! 😉
I’m so happy you had a blast in Paris! Totally wish I could have gone with you!!! One day I will make it over there… when my wallet allows! 😉 And I know what you mean when you say you had separation anxiety from your dog… I went home for 4 days and when I came back I couldn’t wait to kiss and hug my hubs and my pup! Anyways, this cranberry stuffed brioche wreath is absolutely stunning!! Almost too pretty to eat… but who am I kidding brioche and cranberries need to be devoured! Welcome back my dear and Cheers! xo
Thank you, Cheyanne! I know that you can totally relate as I know you adore your pup too <3 And Paris with you would have for sure been a "moveable feast" as Hemingway said. 😉 Hope you have a happy holiday, love! XO
So glad you had fun in Paris and wish I could have met you over there! I am totally obsessed with the Great British Bake Off show and you would win it all with your brioche wreath. I could eat brioche and camembert or brie every single day so loving this recipe. I buy a camembert wheel once a week from the raw milk dairy farm down the street from me so I’ll have to make your recipe soon 🙂
Aww, thanks Karrie!! I think I’d pee my pants if I was ever on that show! :p And I am so jealous of your proximity to the dairy farm. Pleaseee send me some cheese! <3
Welcome home Beeta! No doubt, I always get a bit home sick when traveling. If I ever get to France, a bakery will be my first stop to load up on Croissant and Pan au Chocolat among the many many others I’ll be drooling over. I bet your little pup was happy to see you too. Love this festive brioche wreath! And your technique to create the shape is smart. It totally makes me want to get into the kitchen and bake! Thank you for this my dear! xo
Thank you so much, Traci! Home sickness is always inevitable; I’m with you! And you always inspire me to get in the kitchen and bake, so thank you! XO
This looks wonderful Beeta – I’m so jealous you’ve been in France! I love brioche and I found a great recipe and make it just as you described, broken into balls and then proven in a loaf tin. Making a brioche into a wreath looks delicious.
Have a great Christmas Beeta! xx
Thanks so much, Angela! I could just imagine you feeling right at home among all the beautiful pastries in Paris. I’m sure your brioche is absolutely fantastic! Hope you have a lovely Christmas too, deary! XO
Welcome home/back! I feel that feeling when I’m separated from my best friend’s dog… God help me if I ever get my own doggie! Just this morning I was thinking about a brioche wreathe situation and how it would work… so weird that you posted this! I love that you’ve done brioche balls rather than a braid. It’s pretty and a little bit different! Hope you had an AMAZING time in la belle ville! xx
Thank you, Hannah! I totally know what you mean. I used to be like that with my cousin’s dog, and then I got my own and was 10x worse! :p
I think the brioche balls end up being easier than a braid, but either way, I’m sure you can’t go too wrong with an awesome dough like brioche. Thanks so much for your sweet words, I hope you have a lovely holiday! XO