Is there anything than soft, fluffy bread rolls dipped in cheese? I think not. This festive bread wreath with fondue dip is going to be a crowd pleasing appetizer this holiday season.
Ingredients
Full bread wreath recipe can be found in the recipe card.
- Flour. All purpose or bread flour will work.
- Instant yeast.
- Sugar.
- Warm water. The water needs to be room temperature, too hot and it will kill the yeast.
- Salt.
- Olive oil. Melted butter can also be used.
- Butter.
- Fresh garlic cloves.
- Fresh parsley.
- Dried oregano.
For the fondue dip
- Butter.
- Flour.
- White wine.
- Milk.
- Cream.
- Gruyere.
- Mozzarella.
- Cayenne pepper.
- Salt and pepper.
How to make a garlic butter bread wreath
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, mix the water, yeast and sugar together. Allow to stand for 5 minutes until foamy. Add the flour and salt then mix on low speed for a minute until the dough starts to come together. Add the oil and mix on medium speed for 5 minutes until the dough is soft and smooth. Cover the bowl and allow to rise in a warm spot for 1-2 hours until doubled in size. At this point you can cover the dough well or place in an airtight container and allow to rise in the fridge overnight.
- Shape and proof: Once risen, turn the dough out onto a very lightly floured surface. Portion the dough into 20 even piece. Roll each into a ball and place on a baking sheet (I used a pizza stone) lined with parchment paper. Space them slightly apart to allow them room to expand once in the oven. I use a ramekin in the center as a space-holder for the fondue. Cover and allow to proof for 30 minutes while you preheat the oven to 180ºC/350ºF.
- Bake: Mix together melted butter, crushed garlic, finely chopped parsley and oregano. Brush over the dough balls. Place the bread wreath in the preheated oven and allow to bake for 15-20 minutes until golden brown and cooked through.
- Make the fondue dip: In a saucepan or Dutch oven set over medium high heat, melt the butter. Whisk in the flour and allow to cook for 1 minute then pour in the wine. Whisk until smooth then pour in the milk and cream, whisking continuously until thickened. Allow the sauce to cook for 5 minutes over medium low heat until smooth and creamy. Remove from the heat then stir in the grated cheese, cayenne pepper, salt and black pepper.
- Serve: Remove the bread wreath from the oven, brush with melted butter and allow to rest for 5 minutes. Pour the fondue dip into a serving bowl and place in the center of the wreath. Serve immediately.
Can I make this ahead?
The dough can be made, covered and allowed to rise in the fridge for up to 2 days. The formed bread wreath can be covered well and allowed to proof overnight in the fridge. The wreath can be baked up to 6 hours in advance and kept covered until ready to serve with the freshly made fondue dip.
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Garlic Butter Bread Wreath with Fondue Dip
Is there anything than soft, fluffy bread rolls dipped in cheese? I think not. This festive bread wreath with fondue dip is going to be a crowd pleasing appetizer this holiday season.
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Servings: 15
Calories: 271kcal
Ingredients
For the bread wreath
- 2 cups water
- 10 g (2tsp) instant yeast
- 2 tsp sugar
- 5 cups flour
- 2 tsp salt
- 3 tbsp olive oil
For the garlic butter (optional)
- ½ cup melted butter
- 4 garlic cloves crushed
- 1 tbsp parsley finely chopped
- 1 tsp dried oregano
- 2 tbsp melted butter for brushing over the baked bread
For the fondue dip
- ¼ cup butter
- ¼ cup flour
- ½ cup white wine
- 1 cup milk
- 1 cup cream
- 1 cup grated gruyere
- 1 cup grated mozzarella
- pinch of cayenne pepper
- salt and pepper to taste
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix the water, yeast and sugar together. Allow to stand for 5 minutes until foamy.
- Add the flour and salt then mix on low speed for a minute until the dough starts to come together. Add the oil and mix on medium speed for 5 minutes until the dough is soft and smooth.
- Cover the bowl and allow to rise in a warm spot for 1-2 hours until doubled in size.
- Once risen, turn the dough out onto a very lightly floured surface. Portion the dough into 20 even piece.
- Roll each into a ball and place on a baking sheet (I used a pizza stone) lined with parchment paper.
- Allow to proof for 30 minutes while you preheat the oven to 180ºC/350ºF.
- Mix together melted butter, crushed garlic, finely chopped parsley and oregano. Brush over the dough balls. Place the bread wreath in the preheated oven and allow to bake for 15-20 minutes until golden brown and cooked through.
- Make the fondue dip: In a saucepan or Dutch oven set over medium high heat, melt the butter. Whisk in the flour and allow to cook for 1 minute then pour in the wine.
- Whisk until smooth then pour in the milk and cream, whisking continuously until thickened. Allow the sauce to cook for 5 minutes over medium low heat until smooth and creamy.
- Remove from the heat then stir in the grated cheese, cayenne pepper, salt and black pepper.
- Remove the bread wreath from the oven, brush with melted butter and allow to rest for 5 minutes. Pour the fondue dip into a serving bowl and place in the center of the wreath.
- Serve immediately.
Nutrition
Calories: 271kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 409mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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