Pull Apart Christmas Wreath

Pull Apart Christmas Wreath Bread Recipe

06 December 2023

Embarking on a magical culinary journey with Miele & Francesca Busso, bringing you festive delights with the precision of Miele ovens. Presenting our first creation: the Pull Apart Christmas Wreath Bread baked to perfection!

Preheat the Miele oven using the “Prove Dough” function with steam for optimal rising conditions. This ensures a faster and more even rise, resulting in a lighter, less dense dough.

Ingredients for the Dough:

  • 350g Manitoba flour
  • 35g butter (room temperature)
  • 1/2 tsp dry yeast
  • 95ml milk
  • 95ml water
  • 20g sugar
  • 6g salt
  • 1/2 orange zest
  • 1/2 tsp honey

For Brushing:

  • 1 yolk
  • Milk

Additional Ingredients:

  • Brie cheese
  • Cranberry sauce
  • Pomegranate and rosemary for garnishing


  1. Grate the orange zest, add honey, stir well, and cover with plastic wrap.
  2. In a stand mixer bowl, combine yeast with 50g flour, 25g water, and 25g milk. Mix until a soft batter forms. Cover with cling film and let it rise using the “Prove Dough” function in the oven for 30 minutes or in a dry place at approximately 26°C for 1 hour until doubled in volume.
  3. Add the remaining flour, milk, water, sugar, and orange infusion to the risen yeast. Mix at medium speed until a smooth dough forms. Add small pieces of soft butter, allowing each addition to be absorbed before adding more. Finally, add salt. The dough should be smooth and detach from the bowl.
  4. Cover the bowl with cling film and let it rise in the oven using the “Prove Dough” function for 2 hours or at around 26°C for approximately 4 hours, until the dough triples in volume.
  5. Turn the dough onto a flour-free surface, removing the middle piece. Place a wheel of Brie in the center of a large round baking pan.
  6. Roll the bread dough and place it around the Brie, ensuring a snug fit. Let the Pull Apart Christmas Wreath rise for 30 minutes in the oven using the “Prove Dough” function or 1 hour at 28°C until doubled in volume. Brush the surface with a mixture of egg yolk and milk.
  7. Bake in a preheated oven at 180°C for about 20 minutes. The wreath is ready when lightly browned. Two minutes before removing from the oven, brush with a little extra virgin olive oil. Allow it to cool for a few minutes.
  8. Serve with pomegranate, cranberry sauce, and sprigs of rosemary.
  9. Once cooled, wrap the wreath in plastic wrap to keep it soft for up to 3 days.

Create a delicious masterpiece that brings warmth to your holiday celebrations. Share the joy of this recipe with loved ones, making your Christmas festivities truly memorable. Click here to check the preparation process and final outcome.