Cranberry Brie Stuffed Brioche Wreath

Mix the eggs and milk together in a bowl. In the bowl of a stand mixer, add the flour, yeast, sugar, and pumpkin pie spice. Attach the mixer’s dough hook and stir to combine.

Add the egg and milk mixture to the dough, keeping the mixer on medium-low speed as you do. Then, once the dough is soft and wet, increased the speed to medium and add the unsalted butter into the dough, adding the slices gradually.

Knead the dough for about 5 to 8 minutes, until the dough clings to the dough hook. The dough won’t look very compact; instead it will look more like a very thick cake batter. Cover the bowl with a sheet of plastic wrap and refrigerate the dough overnight.

The next day, line a baking sheet with a sheet of parchment paper. If you’re using a cheese carton, remove the cheese and place it in the fridge. Place the carton in the center of the baking sheet, or place an empty ramekin in the center of the baking sheet.

Flour your counter well before tipping the brioche dough out into the counter. Lightly shape the dough into a sausage roll, then divide the dough into 5 even clumps.

Working with one clump of dough at a time, divide each clump into 4 to 5 pieces. Roll each of these pieces into smooth balls. Then, using your thumb, gently press your thumb through each ball to create a deep hole, almost to the bottom of the brioche ball. Fill each hole with about 1/2 a teaspoon to 1 tsp of cranberry relish. Pinch the dough together to close the hole, then try to smooth out the top as best as you can.

Place each ball of dough around your cheese carton or ramekin, creating a ring of brioche balls with about 1/4 to 1/2 an inch of space between each other. Once the first ring of brioche is completely, place another ring of balls around the first one, placing the second ring slightly off center so that the second ring of balls line up between the first ring rather than directly behind them. Again, leave about 1/4 to 1/2 an inch space between the balls and both rings.

Lightly cover the dough with a large sheet of plastic wrap and let the brioche wreath rest for about 40 minutes, until they’re almost doubled in size.

Preheat the oven to 350°F. Remove the cheese from the fridge, taking the plastic wrap off of it. Use a sharp knife to horizontally cut just 1 layer off the top of the cheese. Place the cheese in the wooden carton on the baking sheet.

Gently brush the dough balls with the beaten egg, then bake the brioche and cheese for 15 to 20 minutes, until the brioche is a deep golden brown color. Garnish with a few sprigs of rosemary and fresh cranberries.