Thanksgiving Pull-Apart Wreath
When it comes to Thanksgiving, there’s nothing better than an appetizer that’s both showstopping and delicious. This pull-apart wreath layers savory herbs and spices, melted cheese, and a topping of rich, jammy fig preserves. The wheel of Brie at the center of the wreath serves two purposes: It acts as a central form to guide the shaping of the wreath, and it creates a warm, gooey center you can dip into like a fondue.
Thanksgiving Pull-Apart Wreath
Makes 1 (13-inch) loaf
Ingredients
3½ to 3¾ cups (438 to 469 grams) all-purpose flour, divided1 tablespoon (12 grams) granulated sugar2½ teaspoons (8 grams) kosher salt1 (0.25-ounce) package (7 grams) instant yeast*2 teaspoons (4 grams) poultry seasoning½ teaspoon ground black pepper1 cup (240 grams) whole milk5 tablespoons (70 grams) unsalted butter2 large eggs (100 grams), room temperature and divided1 (8-ounce) wheel (227 grams) Brie cheese1 tablespoon (15 grams) waterFlaked sea salt, for topping¼ cup (80 grams) fig preserves*Garnish: fresh rosemary
Instructions
For dough: In the bowl of a stand mixer, whisk together 3½ cups (438 grams) flour, sugar, kosher salt, yeast, poultry seasoning, and pepper by hand until combined.
In a medium saucepan, heat milk and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture and 1 egg (50 grams) to flour mixture; using the paddle attachment, beat at low speed until a shaggy dough forms.
Switch to the dough hook attachment. Beat at medium-low speed until a smooth and elastic dough forms, 6 to 8 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
Line a rimmed baking sheet with parchment paper.
Cut top rind off Brie, and discard; place Brie in center of prepared pan.
Punch down dough. Divide into 24 portions (about 32 grams each), and shape each into a smooth ball. Arrange dough balls, seam side down and just barely touching, around Brie. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 minutes to 1 hour.
Preheat oven to 375°F (190°C).
In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush egg wash onto dough, and sprinkle with sea salt.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool on pan for 5 minutes. Spoon preserves onto Brie. Garnish with rosemary, if desired. Best served warm.
Notes
*We used Bonne Maman® Fig Preserves and Red Star® Instant Yeast.
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