How to Make Savory Pesto Cheese Brioche Wreath
October 29, 2020. Rainy and grey. Savory Pesto Cheese Brioche Wreath.
I came up with this bold flavored savory brioche recipe in early June this year. By that time, I was baking daily and really enjoy making and eating brioche bread. My family appreciates big bold flavors like pesto and cheese and I thought it might be fun to create something they would find tempting. A savory slice for snacking, breakfast or teatime when we don’t feel like eating something sweet.
For the first experiment I used green basil pesto and ricotta cheese. Then I decided to add roasted garlic to subsequent bakes. I love the smell of roasted garlic, so if you love garlic, please add them to the bread, if not just omit from the recipe. The pesto imparts a wonderful color and taste to the brioche, and ricotta cheese just balances out the flavors.
There are 3 parts to making this bread. First we make the brioche dough. Then, adding the tasty savory filling and finally, shaping the dough into a large round wreath before baking. The tricky part is cutting the rolled dough with the filling and then twisting it into wreath. It’s not too difficult and requires a bit of patience. Give it a try and you’ll be amply rewarded by this delicious bake!
Ingredients
Items listed roughly in the order used:
Brioche Dough
2 ¼ tsp active dry yeast
¾ cup + 2 tbsp. (200 ml) whole milk
2 Tbsp. sugar
1 tsp salt
3⅔ cups (460 g) all-purpose flour
1 Tbsp. dried Basil
1 Tbsp. dried Rosemary
2 eggs at room temperature
6 Tbsp. unsalted butter softened
Filling
⅓ cup green pesto (homemade or your favorite store bought)
3 Tbsp. ricotta cheese
1 to 2 heads of roasted garlic* (or 1 Tbsp. of granulated garlic) Optional, highly recommended
Salt and pepper to taste
Finishing
1 large egg + 1 Tbs water, lightly beaten and mixed
You will also need a stand mixer, a rolling pin, a parchment lined 9″ (22-23cm) round pan, and a sheet pan for baking.
Making Savory Pesto Cheese Brioche
Brioche Dough
In a small bowl, mix yeast, lukewarm milk and sugar. Stir and wait for yeast to bloom 10 minutes. Next, sift flour and salt into mixing bowl. Add dried basil and rosemary. Stir to combine thoroughly.
Blooming active dry yeast Add flour, salt & dried herbs into bowl
Add yeast mixture and eggs to dry ingredients, use dough hook to mix for 2 mins until well combined. Increase speed to medium until a dough is formed approx. 4-5 mins. Scrape down sides and make sure all ingredients are well incorporated. Knead for another 3 minutes until dough becomes soft and smooth. Then, lower speed and gradually add in butter, 2 Tablespoons at a time until it is well mixed. Dough should be very soft when done, about 4-5 minutes.
When ready, form dough into a ball and put into a well oiled large container. Cover and let the dough rest at room temperature till double in size, approx. 60 mins.
Remove from container and punch down dough. Shape into a rough rectangle, wrap tightly with cling wrap and chill for an hour.
Filling for Savory Pesto Cheese Brioche
When dough is chilling, prepare the filling. In a small bowl, stir together pesto and ricotta cheese. If using, add in the roasted garlic or granulated garlic. Mix well with pesto and ricotta cheese. Taste and adjust filling with salt and pepper to suit.
Next, prepare parchment and line the round pan. Set aside.
Shaping
Unwrap chilled dough onto a lightly floured work surface. Roll out into a rectangle, approx. 14” x 20” (36 x 50cm) . Spread the filling evenly all over the rectangle, leaving approx. half an inch (1-2cm) around the border. Gently but firmly roll up the rectangle on the long side.
Cut the roll in half, lengthwise approx. 1-2” (3-5 cm) on one end, exposing the filling, creating 2 long pieces of dough. Gently crisscross the dough pieces, and tucking the ends together to create a wreath.
Baking and Finishing
Transfer the shaped dough into the prepared parchment lined 9” (23cm) round pan and cover with cling wrap.
Baker’s tip: lightly grease the outside of a glass that is slightly taller than the height of the pan and insert in the middle of the pan before covering with cling wrap. This will create some space for the dough to rise. You can also lightly grease the clingwrap so that the dough will not stick to the dough as it is proofing/rising.
Let rise at room temperature for 30 minutes. When waiting, preheat oven to 350°F (175°C). When ready, remove the cling wrap and glass, and brush egg wash over the brioche wreath. Place the prepared pan onto a sheet pan.
Pop the entire thing into the oven for 40-50 mins, or until the bread is golden brown, or the internal temperature reads 190°F (88°C). Remove from oven and place on trivet. After a few minutes, remove bread from round pan and peel off the parchment paper liner and cool on wire rack.
Your savory brioche wreath is ready!
Notes on Savory Pesto Cheese Brioche Knot
- *To roast garlic, preheat oven to 400°F (204°C). Slice off about half an inch (approx. 1cm) at the top of the garlic, exposing each clove. Drizzle with olive oil. A pinch of salt. Wrap tightly with foil. Bake for approx. 40-45 mins, until soft. Unwrap and cool before using.
- You can prepare the dough, and filling ahead of time
- I used pre-made pesto since that’s what I had at hand. You can use homemade pesto, or any pesto of your choice.
- Experiment using your favorite dried herbs besides basil and rosemary. Consider oregano, parsley, cilantro, etc.
- Bake the brioche in a parchment lined pan to ensure easy removal.
- Check on the baking brioche at 30 minutes to ensure it is browning evenly. Rotate the pan if you wish.
I was curious as to what makes a brioche bread different from other bread. Here’s a short read on brioche => https://foodcrumbles.com/brioche-bread-science-of-enriched-breads/
Savory Pesto Cheese Brioche Wreath
Equipment
- Stand Mixer
- Rolling Pin
- 9" (22-23cm) parchment-lined round pan
- Sheet pan for baking
Ingredients
Brioche Dough
- 2 ¼ tsp active dry yeast
- ¾ cup + 2 tbs (200 ml) whole milk, lukewarm
- 2 Tbs sugar
- 3⅔ cups (460 g)all-purpose flour
- 1 tsp salt
- 1 Tbs dried Basil
- 1 Tbs dried Rosemary
- 2 eggs at room temperature
- 6 Tbs unsalted butter softened
Filling
- ⅓ cup green pesto (homemade or your favorite store bought)
- 3 Tbs ricotta cheese
- 1 to 2 heads of roasted garlic (or 1 Tbs of granulated garlic) Optional, highly recommended
- salt and pepper to taste
Finishing
- 1 large egg + 1 Tbs water, lightly beaten and mixed
Instructions
- In a small bowl, mix yeast, lukewarm whole milk and sugar. Stir and wait for yeast to bloom 10 minutes. Sift flour and salt into mixing stand bowl. Add dried basil and rosemary. Stir to combine thoroughly.
- Add yeast mixture and eggs to dry ingredients, use dough hook to mix for 2 mins until well combined. Increase speed to medium until a dough is formed approx 4-5 mins. Scrape down sides. Knead for another 3 minutes until dough becomes soft and smooth.
- Lower speed and gradually add in butter, 2 Tbs at a time until it is well mixed. Dough should be very soft when done, about 4-5 minutes. Gently form dough into a ball and put into a well oiled large container. Cover and let the dough rest at room temperature till double in size, approx 60 mins.
- Remove from container and punch down dough. Shape into a rough rectangle, wrap tightly with cling wrap and chill for an hour.
- When dough is chilling, prepare the filling. In a small bowl, stir together pesto and ricotta cheese. If using, squeeze out roasted garlic into a bowl. Mash lightly. Mix well. Taste and adjust filling to suit. Next, line the round pan with parchment paper.
- Unwrap chilled dough onto a lightly floured work surface. Roll out into a rectangle, approx. 14” x 20” (36 x 50cm). Spread the filling evenly all over the rectangle, leaving approx. half an inch (1-2 cm) around the border. Gently but firmly roll up the rectangle on the long side.
- Cut the roll in half, lengthwise approx 1-2” (3-5 cm) on one end, exposing the filling, creating 2 long pieces of dough. Gently criss-cross the dough pieces, and tucking the ends together to create a wreath.
- Transfer shaped wreath into prepared parchment lined 9” (23cm) round pan and cover with cling wrap. Let rise at room temperature for 30 minutes. When waiting, preheat oven to 350°F (175°C).
- Brush egg wash over the brioche. Pop into the oven for 40-50 mins, or until the bread is golden brown, or when the internal temperature reads 190°F (88°C).
Notes
More Fab Flavors:
For an easy, quick and delicious homemade soup, please check out this tomato carrot soup. It takes less than 40 minutes from start to finish which makes it perfect for busy days => How to Make Quick & Easy Tomato Carrot Soup!
If you love unusual and beautiful looking bread, check out these elegant Russian Lace Rolls. They are delicious as an everyday treat and looks festive for your Thanksgiving and holiday table => How to Make Elegant Russian Lace Rolls!
Looking for a colorful and delicious AND healthy recipe? Check out this => Colorful And Happy Veggie Blossom Tart
My absolute favorite Japanese meat and potato dish is Nikujaga – just the thing for a cold autumn day. See how I make it here => Japanese Nikujaga: The Best Meat And Potatoes Comfort Dish
