Cheesy Garlic Herb Brioche Pull-Apart Crown Step-by-step instructions

Before you start

Before starting, ensure the brioche dough is at room temperature for easier handling. If using store-bought dough, let it sit out for 20–30 minutes. Grease a 10-cup Bundt pan thoroughly with butter or nonstick spray.

Measure all ingredients and set them near your workspace. Have a small bowl for the garlic butter, a pastry brush, and a baking sheet ready. Preheat the oven to 350°F (175°C) when you begin shaping the dough balls, so it is hot when you are ready to bake.

Instructions

Shaping and Coating

1. 1Prepare the Dough Balls
   On a lightly floured surface, divide the brioche dough into 20 equal pieces. Roll each piece into a smooth ball, about 1 1/2 inches in diameter. Arrange them on a baking sheet lined with parchment paper, cover with plastic wrap or a towel, and let rest for 15 minutes while preparing the garlic butter.
   Look for The dough balls should be smooth and uniform, with no cracks on the surface.
   Tip If the dough is sticky, lightly flour your hands and the work surface. Avoid over-flouring, which can make the balls dry.
2. 2Make the Garlic Herb Butter
   In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian seasoning, and sea salt. Stir until well blended. Set aside.
   Look for The butter should be fragrant with garlic and herbs, with the salt dissolved.
   Tip If the butter solidifies, gently reheat it in the microwave for a few seconds until liquid again.
3. 3Coat the Dough Balls
   Dip each dough ball into the garlic herb butter, turning to coat completely. Place the coated balls back onto the baking sheet. Ensure every ball is well covered with the butter mixture.
   Look for Each ball should be glistening with butter and flecked with herbs and garlic.
   Tip Use a pastry brush to evenly distribute the butter if needed. Work quickly to keep the butter liquid.

The dough balls should be smooth, uniform, and glistening with garlic butter. The butter should be well distributed, with visible flecks of parsley and garlic. The scent of garlic and herbs should be fragrant but not overpowering. If the dough balls are sticking to your hands, lightly flour them. This phase sets the stage for even baking and flavor in every bite.

Layering and Baking

4. 4Layer in the Bundt Pan
   Generously grease a 10-cup Bundt pan with butter or nonstick spray. Arrange half of the coated dough balls in the bottom of the pan, spacing them evenly. Sprinkle with half of the shredded mozzarella and half of the grated parmesan. Repeat with the remaining dough balls and cheeses, pressing gently to fill any gaps.
   Look for The pan should be filled with dough balls and cheese, with some cheese peeking between the balls.
   Tip Do not overfill the pan; leave a little room for the dough to rise and expand during baking.
5. 5Bake the Crown
   Preheat the oven to 350°F (175°C). Bake the crown for 25–30 minutes, until the top is deep golden brown and the cheese is bubbly and melted. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
   Look for The crown should be puffed and golden, with cheese oozing from the sides.
   Tip Place the Bundt pan on a baking sheet to catch any melted butter that may drip.
6. 6Cool and Invert
   Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edges to loosen, then carefully invert the crown onto a serving board or platter. Serve warm.
   Look for The crown should release cleanly from the pan, holding its ring shape.
   Tip If any dough sticks, use a spatula to gently lift it out. Serve immediately for the best pull-apart effect.

The Bundt pan should be filled with dough balls and cheese, with cheese visible between the balls. As it bakes, the kitchen will fill with the aroma of garlic and butter, and the top will turn golden brown. The cheese will bubble and melt, creating a gooey interior. The crown should be puffed and deeply browned; if it browns too fast, cover with foil.

Inverting and Serving

7. 7Garnish and Serve
   Dust the warm crown with extra grated parmesan, if desired. Pull apart a steaming piece to reveal the molten mozzarella and garlic butter. Serve warm, with extra garlic butter on the side if you like.
   Look for The cheese should stretch as you pull apart the pieces, and the aroma of garlic and butter should be strong.
   Tip Provide small plates and napkins, as the crown is best enjoyed with hands.

After cooling for 10 minutes, the crown should release cleanly from the pan, holding its ring shape. The exterior should be golden and slightly crisp, while the interior remains soft and tender.

When pulled apart, long strands of mozzarella should stretch, and steam should rise from the warm bread. The final presentation is a beautiful, glossy crown dusted with parmesan.

Common mistakes

One common mistake is overworking the dough when shaping the balls, which can make them tough. Handle the dough gently and roll just until smooth. Another is under-greasing the Bundt pan, leading to sticking; be generous with butter or spray.

Avoid overfilling the pan with dough balls—leave a little space for them to expand. Finally, do not overbake, as the bread can dry out; start checking at 25 minutes and cover with foil if the top browns too quickly.

How to tell it’s done

The crown is done when the top is deep golden brown and the cheese is fully melted and bubbly. A toothpick inserted into the center of a dough ball should come out clean, with no raw dough sticking.

The internal temperature of the bread should be around 190°F (88°C) if measured with an instant-read thermometer. Let the crown cool in the pan for 10 minutes before inverting, which allows it to set slightly and makes it easier to remove without falling apart.