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Parmesan ramp wreath bread with cut slices
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5 from 3 votes

Parmesan ramp wreath bread

My Parmesan ramp wreath bread has layers of heady ramp pesto and Parmesan layered between warm, buttery dough.
Prep Time50 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Servings: 10 servings
Author: Vy Tran


  • 1 package instant yeast
  • 2 tbsps granulated sugar
  • 3/4 cup milk, warmed
  • 2 large egg yolks
  • 6 unsalted butter, melted
  • 3 1/4 cups all-purpose flour
  • 1 tsp teaspoon salt
  • 1 tbsp olive oil for greasing
  • 1 1/2 cups Parmesan, freshly grated

Ramp pesto

  • 1 cup pine nuts
  • 1 1/2 cups ramp leaves, washed, and roughly chopped
  • 3/4 cup olive oil
  • 1 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste


  • Pour milk in a small bowl and warm it in the microwave until lukewarm. Make sure the max temperature is 105-110 degrees. Add 1 tbsp sugar and give it a quick stir before adding the yeast. Let mixture sit for 8 to 10 minutes, until foamy.
  • In a stand mixer fitted with the dough hook, combine flour, remaining sugar, salt, butter, and egg yolks and stir until combined.
  • Add in the yeast mixture until the dough comes together in a soft mass, about 5 minutes. If the dough sticks to the side of the bowl, add a tablespoon of flour at a time until it comes together, beating very well in between additions. Continue beating until the dough is smooth and stretchy, another 5 minutes.
  • Oil a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are oiled. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 2 hours. Gently press the dough down with your hands, re-cover the bowl and refrigerate overnight.
  • While the dough is proving, prepare the pesto. In a food processor, add the pine nuts, chopped ramps, olive oil, lemon juice to the food processor and puree until smooth. Season with salt and pepper to taste. Set aside in the fridge until ready to use.
  • Preheat oven to 350°F. 
  • Remove the dough from the refrigerator. On a floured surface, roll one piece into a 10×22-inch rectangle. Spread 3/4 cup of pesto, leaving a 3/4 inch border. Sprinkle the cheese over the pesto.
  • Roll up tightly from one of the longer sides, so that you end up with a 22-inch log. If the dough has softened too much for you to handle it, place on a tray and chill in the freezer for 15 minutes to firm up. 
  • Using a sharp knife, cut the roll into half lengthways. Turn the halves so the cut sides face out. 
  • Place the halves with the cut sides facing upwards. Lift one halved log over the other so that they form a cross at their midpoints, with the filling layers still pointing upwards. Continue to twist the strands over each other until the dough looks like a braid.
  • To form a wreath, twist the two lengths together. Form the twist length into a ring, pressing the two ends together to join.
  • Transfer the wreath carefully onto a baking tray. Place the tray in the middle rack in the oven.
  • Bake the wreath bread at 350°F for 32-35 minutes or until golden and hollow sounding when tapped. 
  • Let the wreath bread cool for 15 minutes before serving with salted butter or leftover pesto.


  • You can make the pesto a day ahead. Transfer the pesto to a glass container and store in the coldest part of your fridge for up to a week. Or you can freeze the pesto and thaw it when needed.
  • Anytime the dough has softened too much for you to handle it, place on a tray and chill in the freezer for 15 minutes to firm up.  
  • Baked wreath bread can be wrapped in plastic and frozen for up to 1 week. Rewarm them in the oven for about 10 minutes at 300 degrees F before serving.