Spring Greens and Cheese Wreath

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast.

2. Make the Dough

In a large mixing bowl, combine 500 grams of plain flour and 10 grams fine sea salt. Make a well in the centre of the flour mixture and pour in 220 millilitres of milk, 60 millilitres of olive oil and 50 grams of plain yogurt. Add 1 egg, and using a fork or a whisk, briefly whisk the liquid ingredients. Add the activated yeast to the flour mixture. Knead with the dough hook of the electric mixer for 5-7 minutes.

3. First Rise

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

4. Prepare the Filling

Heat 1½ tablespoons of olive oil in a pan over medium heat. Add the onion or spring onions and cook gently until soft and translucent, without colouring. Add the greens and cook just until wilted.

Remove it from the heat and let cool slightly, then squeeze out any excess moisture. Stir in the crumbled cheese, black pepper, and nutmeg.

The filling should feel soft and savoury, with no visible liquid.

5. Roll out the Dough and Fill

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Then roll the dough out into a rectangle (about 30×40 cm/12″×16″) using a lightly floured rolling pin.

When rolling the dough into a rectangle, aim for an even thickness across the entire surface. The edges can easily become thinner than the centre, which may result in uneven strands when shaping the wreath.

Spread the greens mixture evenly over the dough, leaving a narrow border along one long edge.

6. Shape

Roll the dough tightly into a log, starting at the long edge. 

Place a sheet of baking parchment on your work surface and place the log on top. Once the dough is braided, it is difficult to transfer.

Slice the log in half lengthwise to expose the layers, leaving a small section at one end uncut.

Leaving a small section uncut at first helps keep the strands stable while twisting and makes shaping the wreath easier to control.

If the dough feels very soft at this stage, let it cool briefly before twisting it to create a cleaner shape.

Twist the two strands together, keeping the cut sides facing up, and shape them into a wreath directly on the parchment. Once the strands are partially twisted, cut through the remaining uncut section and continue twisting to the end.

Gently adjust the shape, then slide the parchment with the wreath onto a baking tray.

7. Second Rise

Cover the wreath loosely with a tea towel and let it rest for 20–30 minutes while the oven heats to 180°C (350°F).

8. Bake

Once the oven has reached the desired temperature, brush the wreath with milk or egg wash for a nice finish. Bake for 30–35 minutes, until golden and cooked through.

9. Serve

Allow the wreath to cool slightly before slicing. Serve it warm or at room temperature alongside fresh salads, soups, or as part of a spring brunch spread.

Tips for Perfect Savoury Wreath Bread

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Room Temperature: For best results, ensure that the yogurt and egg are at room temperature before mixing. This supports an even rise and helps the dough come together smoothly.

Variations to Try

• Herb Variation: Replace part of the greens with fresh herbs such as parsley, dill, chives, or basil for a brighter flavour.
• Cheese Variation: Replace part of the cheese with mozzarella for a softer, more melted texture.
• Vegetable Variation: Add lightly sautéed zucchini, ensuring excess moisture is removed before using.

Make-Ahead Notes

• Overnight Dough Option: After kneading, place the dough in a lightly oiled bowl, cover, and refrigerate overnight. The next day, allow the dough to rest at room temperature for 30–45 minutes before shaping.
• Prepare the Filling Ahead: The greens can be sautéed and cooled in advance, then stored in the refrigerator for up to 1 day. Ensure excess moisture is removed before using.
• Shape Ahead: The wreath can be fully shaped and placed on baking parchment several hours ahead. Cover lightly and refrigerate. Before baking, allow it to sit at room temperature for 20–30 minutes.
• Reheating: Warm leftovers in a preheated oven at 160°C for several minutes until heated through. This helps restore the soft texture of the dough.
• Freezing Notes: The baked wreath can be frozen once completely cooled. Wrap well and freeze for up to 1 month. Thaw at room temperature and warm briefly before serving.

Shape Variation Note

• This filling also works well shaped as rolls, knots, or a pull-apart bread. Baking times may vary slightly depending on the shape.
• Ensure the greens are well drained and cooled before using to prevent excess moisture in the dough.

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Conclusion

With its soft crumb and savoury filling, this wreath bread is equally suited to casual weekend baking and seasonal gatherings. The flavours remain balanced and delicate, making it easy to serve throughout the day.