Gruyère Bread Ring

A classic, light French pastry is mellowed by the sweet, nutty flavor of Gruyère cheese. MORE+ LESS-

By Betty Crocker Kitchens

October 15, 2008

Make with

Gold Medal Flour

Ingredients

cup milk

1/2

cup butter or margarine

cup Gold Medal™ all-purpose flour

eggs, slightly beaten

cup shredded Gruyère cheese (4 ounces)

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1

Heat oven to 400ºF. Grease 2 cookie sheets.
2

Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
3

Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.

Gruyère is a moderate-fat cow's milk cheese. It has a pale yellow interior with well-spaced medium-size holes. Avoid Gruyère wedges that have a very large number of irregularly shaped or excessively small holes because it may be a sign of poor quality.
To make one large ring, drop the dough by tablespoonfuls into an 8-inch ring, and bake 50 to 60 minutes.