Description
This Caramelized Onion & Gruyère Stuffed Bread Wreath is a savory and aromatic centerpiece perfect for gatherings or cozy dinners. Soft, fluffy bread dough is filled with sweet, slow-caramelized onions, melted Gruyère cheese, and fragrant herbs, then shaped into a festive wreath and baked to golden perfection. The combination of rich cheese and deeply flavorful onions creates a deliciously satisfying bite in every slice.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- 3 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg
Filling Ingredients
- 3 large yellow onions
- 2 tablespoons olive oil or butter
- 2 cups Gruyère cheese, shredded
- 1 teaspoon fresh thyme or rosemary, chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
Topping
- 2 tablespoons melted butter or 1 egg (for egg wash)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk with sugar and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Prepare Dough: In a large mixing bowl, add the activated yeast mixture, egg, softened butter, salt, and gradually add the all-purpose flour. Mix all ingredients until a dough forms. Turn onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Caramelize Onions: While the dough is rising, peel and thinly slice the yellow onions. Heat olive oil or butter in a large skillet over low heat. Add onions and cook slowly, stirring occasionally, for 30-40 minutes until they turn golden brown and sweetly caramelized.
- Mix Filling: In a bowl, combine the caramelized onions with shredded Gruyère cheese, chopped herbs (thyme or rosemary), black pepper, and salt. Mix thoroughly to incorporate all flavors.
- Shape Dough and Add Filling: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the onion and cheese filling evenly over the dough, then tightly roll the dough lengthwise into a log.
- Form Wreath: Slice the log lengthwise, exposing the layers of filling. Carefully twist or braid the two halves together, then shape into a circular wreath on a parchment-lined baking sheet, pinching the ends to seal.
- Second Rise and Bake: Cover the wreath loosely with a cloth and let it rise for another 20-30 minutes. Preheat the oven to 375°F (190°C). Brush the wreath with melted butter or egg wash for a golden crust. Bake for 35-40 minutes or until the bread is deep golden brown and cooked through. Let cool slightly before serving.
Notes
- Make sure to caramelize the onions slowly on low heat for the best flavor and sweetness.
- Use fresh herbs like thyme or rosemary for an aromatic boost; dried herbs can be used but reduce quantity to ½ teaspoon.
- The dough can be made a day ahead and refrigerated overnight for added flavor development.
- The egg wash gives the bread a shiny, golden crust; melted butter adds a rich flavor and softer crust.
- This bread wreath is best served warm but can be reheated in the oven without losing texture.
