Gently heat 1 cup of whole milk until warm but not boiling, then stir in 2 tablespoons of unsalted butter and 1 tablespoon of granulated sugar until melted. In a separate bowl, combine 0.25 cup of warm water with 2.25 teaspoons of active dry yeast and let sit for about 10 minutes until bubbly and frothy.

In a stand mixer, combine the warmed milk, yeast mixture, 2 large eggs, and 1 teaspoon of kosher salt. Mix on medium speed and gradually add in 4 cups of all-purpose flour until a soft dough forms. Knead for about 5 minutes until elastic, then let rise in a warm place for 1.5 to 2 hours.

Once risen, punch down the dough and divide into small pieces the size of golf balls. Roll into smooth balls.

Grease a pizza pan with olive oil and place the brie in the center. Arrange the dough balls around the brie, packing them snugly to form a wreath.

In a bowl, mix chopped parsley, thyme, oregano, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, kosher salt, and crushed red pepper flakes. Brush half of the herb oil mixture over the exposed dough and top of the brie.

Cover the wreath and let rise for 45 to 60 minutes. Preheat oven to 375°F (190°C). Brush with beaten egg for a golden finish.

Carefully place the wreath in the oven and bake for 20 to 25 minutes, until golden brown.

Let cool slightly, scatter pomegranate seeds, drizzle remaining herb oil, and serve warm.