Garlic Butter Tear and Share Wreath with Cheese Fondue
A rich, savoury centrepiece built from soft laminated dough, twisted into small knots and baked into a golden wreath. Each layer is filled with garlic herb butter so the flavour runs through the whole structure, and the centre holds a warm Gruyère and Comté fondue for dipping. The combination of flaky dough, fragrant butter and molten alpine cheese makes this a proper winter sharing dish with real impact.
Garlic Butter Tear & Share Bread
A soft laminated garlic butter wreath baked until golden and served warm with a silky Gruyère and Comté fondue in the centre.
Ingredients
- 225 g strong white bread flour
- 150 g plain flour
- 2 tsp caster sugar
- ¾ tsp fine sea salt
- 7 g quick action yeast
- 185 ml whole milk warmed to body temperature
- 1 large egg about 50 g lightly beaten
- 60 g unsalted butter softened
- 75g unsalted butter, cold and thinly sliced, for lamination
- 100 g unsalted butter softened
- 6 garlic cloves finely grated or crushed
- 3 tbsp chopped herbs chives parsley sage thyme
- ½ tsp fine sea salt
- Black pepper
- Zest of ½ lemon optional
- 100 g unsalted butter melted
- 6 garlic cloves finely grated or crushed
- 3 tbsp chopped herbs
- ½ tsp fine sea salt
- 1 garlic clove sliced
- 300 ml dry high acid white wine
- 1 tsp potato starch or wheat flour sifted
- 300 g Comté finely grated
- 500 g Gruyère finely grated
- Fine salt to finish
Instructions
- Combine the strong white bread flour, plain flour, caster sugar and salt in a bowl. Add the yeast on the opposite side from the salt. Pour in the warm milk and the egg. Bring together into a rough dough then knead for 5 minutes until smooth and elastic. Add the softened butter and knead until glossy and fully absorbed.
- Shape into a ball and place in a lightly oiled bowl. Cover and rise until doubled, about 1½ hours depending on room temperature, then chill for 30 minutes to firm up for lamination.
- Roll the chilled dough to roughly 25 by 35 cm. With the short edge closest to you, arrange the cold sliced butter in the centre in a single layer, leaving the top and bottom thirds unbuttered. Fold the unbuttered top down over the butter, then fold the bottom up so you have a square. Turn the dough 90 degrees. Roll to the same size again and fold into thirds.
- Wrap and chill for 30 to 45 minutes. Repeat one more single fold, then chill again for at least 20 minutes until firm enough that the butter does not smear.
- Prepare the garlic herb butter by mixing all ingredients until smooth (see notes below).
- Roll the laminated dough to roughly 30 by 40 cm. Spread with the garlic herb butter. Fold into thirds again. Roll gently to flatten and seal the layers. Trim the edges cleanly. Freeze for 10 minutes until firm enough to slice.
- Once firm, roll to about 50 by 10 cm. Slice along the long edge into roughly 20 strips of about 3 by 10 cm. Gently pull each to lengthen slightly, twist into a knot and tuck the ends underneath.
- Line a 26 cm round tray with parchment. Place an upturned 8 to 10 cm ramekin in the centre. Arrange the dough knots around it so they touch lightly. Cover and prove for 40 to 50 minutes until pillowy and aerated. If they still look tight, give them another 10 to 15 minutes.
- Preheat the oven to 180°C or 160°C fan. Brush the tops lightly with egg wash. Bake for 25 to 30 minutes until deep golden and a central bun reads 92 to 94°C. Tent with foil if it colours too quickly.
- Cool for 10 to 15 minutes. Remove the ramekin. If using the garlic butter for brushing, mix the ingredients together and brush over the warm buns so it melts between them.
- For the fondue, rub the inside of a medium pan with the sliced garlic and leave it in. Pour the wine into the pan cold, sift in the starch and whisk to fully disperse. Set over medium low heat until steaming with small bubbles around the edges, not boiling. Add the grated cheese in handfuls, stirring continuously and waiting for each addition to melt. Keep the heat low so it never bubbles. When smooth, remove from the heat and season lightly. Serve in the warmed ramekin.
- Fondue thickens as it stands. If it tightens, whisk briefly over very low heat to loosen.
Nutrition Facts
Calories
786Fat
46 gSugar
4 gProtein
38 gCarbs
55 gApproximate values per serving
Ingredients and sourcing tips
Flour blend
A mix of strong white bread flour and plain flour gives enough strength for lamination while keeping the crumb soft and tender.
Lamination butter
Use good quality unsalted butter sliced thinly. Higher fat European-style butters create cleaner layers and lift more evenly.
Garlic herb butter
Fresh chives, parsley, sage and thyme give gentle aromatic depth. Lemon zest brightens the richness. Finely grate the garlic so it blends smoothly into the butter.
Gruyère and Comté
Both melt cleanly and bring nutty alpine flavour. Younger wheels melt more smoothly and finely grated cheese reduces the risk of clumping.
Variations and dietary swaps
Herb variations
Use tarragon, rosemary or marjoram for different aromatic profiles.
Cheese swaps
Emmental, Appenzeller or a mild alpine blend can replace either cheese for a softer flavour.
Alternative shapes
Roll the dough slightly wider and shape into a plait or coil instead of a wreath.
Kitchen notes
Tips and pitfalls to avoid
Keep the lamination butter cold so the layers stay distinct. If the dough softens or stretches, chill it instead of forcing the roll. For the fondue, avoid any bubbling because it tightens the proteins and encourages splitting.
Timing and texture cues
The dough should feel light, aerated and relaxed before baking. The finished wreath should have crisp edges, soft centres and visible layers. The fondue should stay glossy and fluid, not thick or elastic.
Fondue behaviour and splitting
Fondue can split if the cheese is added too fast or the heat climbs above gentle steaming. Starting with cold wine and adding very finely grated cheese in small handfuls helps it melt evenly. If it starts to look oily or grainy, take it off the heat and whisk in a teaspoon of cold wine to bring it back together. Gentle heat keeps the emulsion stable.
Storage and make ahead
Best eaten warm on the day. Leftover pieces reheat well at 160°C for about eight minutes. The fondue can be loosened gently over low heat if it firms up.
Drinks to pair
Mineral-led dry whites such as Chasselas, Sauvignon Blanc or a lighter Chardonnay work well with alpine cheeses.
Serving suggestions
How to serve
Place the warm fondue in the centre of the wreath so guests can tear pieces and dip directly.
Occasions
Ideal for festive gatherings or relaxed winter tables where something rich, dramatic and shareable works best.
Drinks to pair
Serve with the same wine used in the fondue or any crisp, clean white that cuts through the richness.
