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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.