Cheesy Mushroom Pull-apart Wreath Recipe

How to Make a Cheesy Mushroom Pull-apart Wreath


  1. For the dough, place the tepid milk into a bowl with the sugar and yeast. Stir to combine and set aside for 5 minutes or until frothy.
  2. Place the flour and salt into the bowl of a stand mixer with the dough hook attached. Add the frothy mixture and mix. Once combined into a shaggy dry mix, add the eggs and butter. Mix for 3-4 minutes or until the dough is coming away from the sides of the bowl. Form into a rough ball and place into a lightly oiled bowl. Cover loosely and set aside while you prepare the filling.
  3. For the filling, place a large frying pan over a medium high heat. Add the olive oil and mushrooms and cook for 4-5 minutes or until mushrooms have softened. Take off the heat and allow to cool.
  4. Place the pan back over a medium high heat and add the baby spinach and 2 tablespoons of water. Stir until softened, then plunge into a bowl of iced water or rinse under a cold tap to cool. Once cool, squeeze well to remove as much moisture as possible and chop finely.
  5. Roughly chop the mushrooms. Place into a bowl and add the chopped spinach. Season well, then add the grated cheese and stir to combine.
  6. Knead the dough to knock the air out of it, then roll it on a lightly floured bench to roughly 3cm thick. Dristribute the filling on top. Knead until the ingredients are evenly combined. You can roughly cut the dough into pieces and squish them together to get the filling distributed. Shape into a ball and return it to the mixing bowl. Cover loosely and leave to prove for one hour.
  7. Spray the inside of a 25cm ring tin with oil. Knock the air out of the dough by giving it a quick knead. Cut the dough into 4 pieces, then divide each piece into 4, creating 16 pieces. Shape each piece into a rough  ball and place into the ring mould, squishing them in so they fit in a single layer. Leave to prove for 45 minutes.
  8. Preheat the oven to 180°C (or 160°C fan forced ovens). Whisk the egg yolk and milk together and brush it on top of the dough. Bake for 25 minutes or until risen and golden. Cool in the tin for 10 minutes then turn out onto a cooling rack. Serve hot, warm or at room temperature.

Tip: The filling can be prepared a day ahead. It is important that the spinach is very dry before adding it to the dough.

Optional: You can substitute the cheddar cheese with parmesan, Swiss cheese or fetta.