This savory pull-apart bread wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!
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Apple-Cinnamon Sugar Doughnut Bundt Cake
Cider gives this cake its robust apple flavor!
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Chicken Pot Pie in Cast Iron
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Peach Galette
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Peach Cobbler
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Peach Souffle
It’s time to get fancy!
