💡 Recipe Highlights
- •The Ultimate Party Appetizer: A savory bread wreath made from super fluffy dough, packed with gooey melted Camembert cheese and fresh garlic herb butter.
- •Time Needed: Minimal hands-on prep for the dough, followed by two quick rise times and a short bake.
- •How It’s Made: The dough is whipped up in your Thermomix®, then baked right around the wheel of cheese for perfect dipping.
Looking for the ultimate crowd-pleaser for your next cozy night in with family or friends? This Camembert Bread Wreath is guaranteed to be a hit!
Loaded with fluffy homemade bread, creamy melted Camembert, and savory garlic herb butter, this pull-apart bread ring is pure comfort food that everyone will obsess over.
My simple step-by-step recipe will walk you through just how easy it is to whip up this stress-free Thermomix® Camembert Bread Wreath in no time!
Why You’ll Love This Recipe:
- It’s the ultimate combo of crusty bread and gooey, creamy cheese.
- Super beginner-friendly and totally foolproof.
- The perfect crowd-pleaser for parties, game days, or casual get-togethers with friends.
- Easy to customize with your favorite fresh herbs and seasonings.
- Super versatile—you can easily swap in different types of cheese.
- It makes a stunning, impressive centerpiece on any table.
- Uses just a few simple ingredients to whip up a delicious, satisfying snack.
- Makes an adorable homemade edible gift for foodies.
- Naturally vegetarian and easy to adapt for vegan diets.
Pro Tips for the Best Results
This bread ring is absolute perfection served warm right out of the oven, but it’s plenty delicious at room temperature, too!
Pair it with a crisp green salad, fresh veggies, or grilled meats to make it a full meal.
Short on time? Feel free to grab store-bought herb butter instead of making your own from scratch.
Try to shape the dough balls as evenly as possible so everything bakes at the same rate.
Let the bread ring cool for a couple of minutes before serving so nobody burns their mouth on the warm, molten cheese!
Can You Make This Ahead of Time?
Yes, this Camembert pull-apart bread wreath is super easy to prep ahead! Just shape the dough rolls the evening before and let them rise in the fridge overnight. The next day, you can bake it up fresh just like normal.
You can also freeze leftovers! Just let the bread ring cool completely, then pull or slice it into individual pieces and freeze them in zip-top freezer bags.
Easy Recipe Variations
Swap out the cheese: Brie, goat cheese, or feta all work amazingly well.
Customize the herb butter with your favorite fresh herbs and spices.
Mix chopped sun-dried tomatoes, olives, or crispy bacon bits right into the dough.
Brush the dough rolls with an egg wash before popping them into the oven for a gorgeous golden shine.
Sprinkle with sesame seeds, mixed seeds, or chopped nuts for an extra crunch.
Ingredients You’ll Need
For the Yeast Dough (makes 10 rolls):
- 120 g milk
- 20 g fresh yeast (or active dry yeast)
- 25 g sugar
- 300 g bread flour (all-purpose flour works too)
- 1 large egg
- 1 tsp salt
- 40 g butter, softened to room temperature
For the Garlic Herb Butter:
- 3 ½ tbsp (50 g) butter, very soft
- 3 garlic cloves
- 1 handful fresh flat-leaf parsley
- 1 tsp salt
For Assembly:
- 1 wheel Camembert cheese (8 oz / 250 g)
- Grated Parmesan cheese (to taste)
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make a Camembert Bread Wreath
How to Make the Yeast Dough:
To start your yeast dough, crumble the yeast directly into the mixing bowl along with the milk and sugar. Warm for 3 min / 37°C (98°F) / Speed 2.
Next, add the egg, salt, and flour, then knead for 4 min / Dough Mode.
Finally, drop in the softened, room-temperature butter and knead for another 3 min.
Transfer the dough to a lightly oiled or floured bowl. Cover it with a kitchen towel and set it in a warm spot to rise for 1 hour, until it’s nicely puffed up and doubled in size.
Once the dough has finished rising, grease a baking dish. A light film of a neutral oil—like canola or sunflower oil—works great here! Alternatively, you can line your dish with parchment paper for easy cleanup.
Pro Tip: Don’t have a baking dish handy? A standard baking sheet works wonderfully too! Just line it with parchment paper to keep the rolls from sticking.
Now, turn the dough out of the bowl, gently knead it once or twice to deflate it, and divide it into 10 equal pieces.
Shaping the Rolls:
Take one piece of dough at a time and pull the edges from the outside toward the center, pinching the ends firmly together in the middle.
Flip the dough seam-side down on your countertop. Cup your hand over the dough and roll it in a circular motion using the heel of your palm. This gently pulls the outer layer taut, giving you a perfectly smooth, round roll!
Arrange the dough balls around the edges of your baking dish, leaving a little breathing room between each one. Cover and let them rise in a warm spot for another hour.
Meanwhile, Make the Herb Butter:
Place your very soft butter in a small bowl. Mince or press the garlic cloves right into the bowl, then sprinkle in the salt.
Finely chop the fresh parsley and add it in, stirring well until everything is creamy and combined.
As the rolls finish their second rise, preheat your oven to 400°F (200°C).
Brush the rolls with the herb butter and sprinkle a bit of grated Parmesan over the top.
Pro Tip: Pop the herb butter in the microwave for a few seconds—it makes it so much easier to spread over the rolls!
Finally, remove the baking cheese from the plastic wrap, score the top a few times with a knife, and place it back into its wooden box. Nestled right into the center of the baking dish.
Bake on a wire rack in the lower third of your oven for 15 to 20 minutes, until the rolls are golden brown and the cheese is warm and melty.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Now, have fun whipping this up and enjoy every single bite!
If you loved this quick and easy recipe, you might also enjoy my gorgeous herb pull-apart bread! 🙂
Happy cooking,
Christoph
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Baked Camembert Bread Wreath
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Zutaten
For the yeast dough (10 rolls):
- 120 g Milk
- 20 g Fresh yeast
- 25 g Sugar
- 300 g Bread flour alternatively all-purpose flour
- 1 Egg
- 1 tsp Salt
- 40 g Butter room temperature
For the garlic herb butter:
- 50 g Butter very soft
- 3 Garlic cloves
- 1 Handvoll Flat-leaf parsley
- 1 tsp Salt
To assemble:
- 1 Camembert wheel 250 g
- Grated Parmesan to taste
Zubereitung
Making the yeast dough:
- 120 g Milk, 20 g Fresh yeast, 25 g SugarTo make the yeast dough, crumble the yeast into the mixing bowl along with the milk and sugar. Warm 3 min / 37 °C / Speed 2.
- 1 Egg, 1 tsp Salt, 300 g Bread flourNext, add the egg, salt, and flour, and knead for 4 min / Dough mode.
- 40 g ButterFinally, add the softened room-temperature butter and knead for another 3 min.
- Transfer the dough into a lightly oiled or floured bowl, cover, and let rise in a warm spot for 1 hour until noticeably puffy and doubled in size.
- Once the dough has risen, lightly grease a baking dish with a bit of neutral oil (like canola or sunflower oil)—a thin coating is plenty! Alternatively, you can line your dish with parchment paper.
- Turn the dough out onto your work surface, gently knead it once more, and divide it into 10 equal pieces.
Shaping the rolls:
- Take each piece of dough and fold the edges inward toward the center. Pinch the ends tightly together to create tension.
- Flip seam-side down and roll the dough into a smooth ball using the palm of your hand, moving in a quick circular motion on your counter. This gives you a lovely, uniform shape and a smooth top!
- Arrange the dough balls along the outer edge of your baking dish, leaving a little space between them. Cover and let rise in a warm spot for 1 more hour.
In the meantime, make the herb butter:
- 50 g Butter, 3 Garlic cloves, 1 Handvoll Flat-leaf parsley, 1 tsp SaltIn a small bowl, combine the super soft butter, minced or crushed garlic, and salt. Finely chop the parsley and mix it right in.
- Towards the end of the second rise, preheat your oven to 200°C (conventional heat).
- Grated ParmesanGenerously brush the rolls with the garlic herb butter and sprinkle with a little freshly grated Parmesan cheese.
- 1 Camembert wheelUnwrap the Camembert wheel, score the top crust a few times with a knife, and place it back into its wooden box. Nestling it right into the center of the baking dish surrounded by the rolls.
- Bake on a wire rack in the lower third of the oven for 15–20 minutes, until the rolls are beautifully golden brown and the Camembert is melty and gooey.
Notes
- This bread wreath is best enjoyed warm fresh out of the oven, but it’s also delicious served at room temperature.
- Pair it with a fresh side salad, crisp veggies, or grilled meats for a complete spread.
- Short on time? Feel free to use store-bought herb butter instead of making your own!
Baked Camembert Bread Wreath
Click stars to rate now
Zutaten
For the yeast dough (10 rolls):
- 120 g Milk
- 20 g Fresh yeast
- 25 g Sugar
- 300 g Bread flour alternatively all-purpose flour
- 1 Egg
- 1 tsp Salt
- 40 g Butter room temperature
For the garlic herb butter:
- 50 g Butter very soft
- 3 Garlic cloves
- 1 Handvoll Flat-leaf parsley
- 1 tsp Salt
To assemble:
- 1 Camembert wheel 250 g
- Grated Parmesan to taste
Zubereitung
Making the yeast dough:
- 120 g Milk, 20 g Fresh yeast, 25 g SugarTo make the yeast dough, crumble the yeast into the mixing bowl along with the milk and sugar. Warm 3 min / 37 °C / Speed 2.
- 1 Egg, 1 tsp Salt, 300 g Bread flourNext, add the egg, salt, and flour, and knead for 4 min / Dough mode.
- 40 g ButterFinally, add the softened room-temperature butter and knead for another 3 min.
- Transfer the dough into a lightly oiled or floured bowl, cover, and let rise in a warm spot for 1 hour until noticeably puffy and doubled in size.
- Once the dough has risen, lightly grease a baking dish with a bit of neutral oil (like canola or sunflower oil)—a thin coating is plenty! Alternatively, you can line your dish with parchment paper.
- Turn the dough out onto your work surface, gently knead it once more, and divide it into 10 equal pieces.
Shaping the rolls:
- Take each piece of dough and fold the edges inward toward the center. Pinch the ends tightly together to create tension.
- Flip seam-side down and roll the dough into a smooth ball using the palm of your hand, moving in a quick circular motion on your counter. This gives you a lovely, uniform shape and a smooth top!
- Arrange the dough balls along the outer edge of your baking dish, leaving a little space between them. Cover and let rise in a warm spot for 1 more hour.
In the meantime, make the herb butter:
- 50 g Butter, 3 Garlic cloves, 1 Handvoll Flat-leaf parsley, 1 tsp SaltIn a small bowl, combine the super soft butter, minced or crushed garlic, and salt. Finely chop the parsley and mix it right in.
- Towards the end of the second rise, preheat your oven to 200°C (conventional heat).
- Grated ParmesanGenerously brush the rolls with the garlic herb butter and sprinkle with a little freshly grated Parmesan cheese.
- 1 Camembert wheelUnwrap the Camembert wheel, score the top crust a few times with a knife, and place it back into its wooden box. Nestling it right into the center of the baking dish surrounded by the rolls.
- Bake on a wire rack in the lower third of the oven for 15–20 minutes, until the rolls are beautifully golden brown and the Camembert is melty and gooey.
Notes
- This bread wreath is best enjoyed warm fresh out of the oven, but it's also delicious served at room temperature.
- Pair it with a fresh side salad, crisp veggies, or grilled meats for a complete spread.
- Short on time? Feel free to use store-bought herb butter instead of making your own!
