We love bread wreaths as party centerpieces. They’re festive and impressive-looking, and there’s something about the contrasting textures of the hard crust and those softer seams in between that’s just incredibly satisfying to pull apart and devour. The only thing we love more than a bread wreath? A bread wreath wrapped around a dippable cheese like Camembert.

For those unacquainted with it, Camembert is a creamy, rich, surface-ripened cow’s milk cheese that originated in the late 18th century in Normandy, in a small town called, you guessed it… Camembert. This is an edible-rind cheese whose earthy flavor varies from mild to strong as it ripens. We love it for appetizers because of its soft, melty texture. It’s quite similar to Brie, an easy substitute if you’re having trouble tracking down the real thing.

For this recipe, we’ve surrounded the Camembert with a bread wreath made from enriched dough and baked them together. If you haven’t made one before, enriched dough goes above and beyond a standard yeasted dough (also known as a lean dough) to include butter and sugar. The result is a slightly sweet, fluffy bake. And speaking of butter, the most important technique to remember when making this bread is to use soft butter. Hard butter won’t incorporate well.

After a two-ish hour proof (the time might vary depending on the temperature in your kitchen), braid the dough around the cheese and pop the whole thing into the oven. By the time the bread s is cooked, the cheese will be warm and melty. Tear off a hunk of bread, dip and enjoy!