Name: Cheesy Pesto Brioche Wreath
Prep time: 30 min
Cook time: 25 min
Total time: PT-490276H58M22S
Cuisine: Fusion / Australian
Ingredients: Warm milk; Dried yeast; Caster sugar; Bread or pizza flour; Eggs; Unsalted butter (room temperature); Basil pesto (or other green pesto); Garlic-chilli pesto (optional); Semi-dried tomatoes, finely chopped; Shredded mozzarella cheese; Grated Parmesan cheese; Egg wash (beaten egg for brushing); Fresh basil leaves (for serving)

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Why You’ll Love This Recipe

A show-stopping loaf that looks impressive but is surprisingly straightforward.
Combines the rich, buttery flavour of brioche with the bold herbaceous note of pesto and melty cheese for maximum flavour.
Great for sharing: pull-apart slices make it social and fun.
Can be served warm or room temperature, making it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Warm milk
Dried yeast
Caster sugar
Bread or pizza flour
Eggs
Unsalted butter, at room temperature
Basil pesto (or your favourite green pesto)
Garlic-chilli pesto (optional, for extra flavour twist)
Semi-dried tomatoes, finely chopped
Shredded mozzarella cheese
Finely grated Parmesan cheese
Egg wash (beaten egg, for brushing)
Fresh basil leaves (for serving)

Directions

Activate the yeast & make the dough: Whisk warm milk, yeast and a little sugar. Let it sit until frothy. Combine with flour, eggs and a pinch of salt. With a mixer or hand-knead, gradually add the room-temperature butter until you have a very soft, slightly sticky dough. Cover and let it rise in a warm place until doubled in size.
Roll & fill the dough: On a lightly floured surface, roll out the dough into a rectangle (for example ~30 × 40 cm). Spread the top portion with garlic-chilli pesto, and the bottom portion with basil pesto. Sprinkle the chopped semi-dried tomatoes, shredded mozzarella and grated Parmesan over the pesto layers.
Shape the wreath: Starting at the long side, roll the dough up tightly into a log. Then using a sharp knife, slice the log at intervals (e.g., about every 2 cm) but stop just short of cutting through the base. Carefully transfer onto a lined baking tray and form into a circle, pressing the ends together. Cover and allow it to rise again until puffed and nearly doubled. Bake: Pre-heat the oven to around 200 °C (≈390 °F) (or 180 °C fan). Brush the wreath with the beaten egg for a golden crust. Bake for about 20–25 minutes, or until lightly golden, puffed and the cheese is melted within.
Serve: Let the wreath cool for a few minutes. Tear or slice and serve warm. Garnish with fresh basil leaves. For an extra touch, you could serve a side of chilli-mayo dip or a plain yogurt/herb dip.

Servings and timing

Makes approximately 8 servings (depending on slice size).
Preparation time: ~30 minutes (plus dough rising time ~1–1½ hours).
Bake time: ~20–25 minutes.
Total time: ~1½–2 hours (including rising).

Variations

Swap the pesto: use sun-dried tomato pesto, roasted red pepper pesto or spinach-and-feta pesto instead.
Change the cheese: try smoked gouda, provolone or even feta crumbles for more flavour.
Add extras: chopped olives, roasted capsicum, caramelised onions or chopped cooked bacon can be included in the filling.
For a lighter version: reduce the butter in the dough slightly and use lighter cheese.
Make a vegan version: use plant-based butter, vegan cheese and dairy-free milk and/or egg substitute.
Make mini wreaths: divide the dough into smaller portions to create individual sized wreaths for parties.

Storage/Reheating

To store: Once cooled, wrap the wreath in foil or keep in an airtight container at room temperature for up to 1 day (the brioche is best fresh).
To reheat: Pre-heat oven to ~160 °C (325 °F). Warm the wrapped wreath for 8–10 minutes until heated through. Alternatively, slice and toast individual pieces.
Avoid refrigerating for long as the brioche can lose its soft texture — best eaten same or next day.

FAQs

1. Can I use store-bought brioche dough?

Yes — if you can find a ready brioche dough or enriched bread dough, you can adapt it. Just roll it out, fill with pesto and cheese, then proceed with shaping and baking.

2. My dough didn’t rise — what should I do?

Ensure your yeast was fresh, the milk was warm (but not hot), and the dough was kept in a warm, draft-free place. If the dough is too tight because too much flour was used, the rising may be slow.

3. Can I prepare it the day before?

You can prepare and shape the wreath, cover and refrigerate overnight, then bake it the next day. However, allow it to come to room temperature and rise a little before baking for best texture.

4. Why are the slices messy or filling oozing out?

Possibly the filling was too heavy or not sealed well. Next time leave a little margin when spreading filling, roll tightly and ensure edges are pressed together firmly.

5. What size circle should I form?

Form it to fit your baking tray. Usually a diameter ~25–30 cm works well. If larger, ensure your oven tray can accommodate.

6. Can I freeze this wreath?

You can freeze the baked wreath (once fully cooled) wrapped well for up to 1 month. Reheat in the oven to refresh. Freezing before baking may affect rise and texture.

7. Is this suitable for a party?

Absolutely — a centerpiece wreath makes a great communal sharing piece. Serve with good quality dip and drinks.

8. What kind of pesto is best?

Use a high-quality basil pesto or garlic-chilli pesto for flavour. Homemade pesto also works beautifully. Make sure it’s not too runny to avoid soggy dough.

9. My crust browned too quickly — what can I do?

If it’s browning too fast, loosely cover with foil partway through bake to prevent over-colour before the interior is baked.

10. What should I serve with this?

A crisp green salad, a simple tomato-cucumber salad, or a bowl of roasted vegetables complement the richness. It also pairs well with soups or mains as a side.

Conclusion

This Cheesy Pesto Brioche Wreath is a beautiful and flavour-packed bake that blends soft buttery dough, vibrant pesto and melted cheese into a shared, pull-apart experience. With some planning and simple dough work, you’ll have a standout bread that works for brunch, dinner or entertaining. Enjoy the process and savour every cheesy bite!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use store-bought brioche dough?

2. My dough didn’t rise — what should I do?

3. Can I prepare it the day before?

4. Why are the slices messy or filling oozing out?

5. What size circle should I form?

6. Can I freeze this wreath?

7. Is this suitable for a party?

8. What kind of pesto is best?

9. My crust browned too quickly — what can I do?

10. What should I serve with this?

Conclusion

Cheesy Pesto Brioche Wreath

Ingredients

Instructions

Notes

Nutrition