Directions

1. In the base of a stand mixer fitted with a bread attachment, combine the water, yeast, and sugar, then stir with a spoon and let bubble and activate, about 5 - 7 minutes.
2. Add the flour, salt, and olive oil, turn the mixer on low speed and let knead until the dough is well combined and smooth, about 10 minutes. 
3. Transfer to a lightly oiled bowl, then cover with plastic wrap and let rise, about 1 1/2 hours. 
4. Punch down the dough and divide into golf-ball sized dough balls. (You’ll have about 5 - 7 extra dough balls, which can be baked separately to use for more dipping). 
5. Place the Alexis de Portneuf Belle Crème in the centre of a large oven safe pan (or sheet pan lined with parchment paper), then arrange the dough balls in 2 tight circles around the cheese, creating your wreath. Cover and let rise for 45 minutes.  
6. Meanwhile, in a small bowl mix together the oil, garlic, parsley, lemon zest. 
7. Brush the top of the buns with the egg wash, then drizzle over the parsley oil mixture and add the rosemary. Transfer to the oven and bake until the bread is golden and cooked through, and the cheese is melted, about 25 - 30 minutes. Top with a small pinch of flakey salt and serve immediately. Delicious!