Xmas Pan Brioche Wreath with Shitakee and Porcini Mushrooms, Brie and Spinach

Ehmm, ehmm! 
Now it's really been a looong while since I haven't posted a little-tiny recipe. My apologies.

Hope you'll forgive me after taking a glance at this tastefull recipe I'm posting right now. 
It's a delicious pan brioche with a really rich and greedy filling. 
Allow me to suggest this dish for a Christmas or New Year's Eve buffet.

Ingredients:
..for the dough..
500 gr of Plain Flour
200 gr of Room Temperature Skimmed Milk
100 gr of Corn Seed Oil
2 Eggs
10 gr of Salt
12 gr of Yeast
1 tablespoon of Honey

..for the besciamella sauce..
300 gr of Skimmed Milk
30 gr of Corn Seed Oil
30 gr of Plain Flour
Grated Nutmeg
salt

..for the filling..
400 gr of Frozen Spinach
10 gr of Dried Porcini Mushrooms
20 gr of Dried Shitakee Mushrooms
40 gr of Brie Cheese
1 glove of Garlic
1 tsp of Onion Powder
2 tbp of Light Soy Sauce
2 tbp of E.V. Olive Oil

Make the dough by mixing all the ingredients in the following order: flour, yeast, honey, eggs, oil, milk and salt. Let it prove for about 1 hour (the more the best).

In the meantime let's take care about the filling: 
Let the dried mushrooms idratate first by placing them into a bowl and pouring them over some boiling water (enough water to cover them entirely). Wait for 30-40 mins then dry them.

In a casseroule pour a couple of tablespoons of extravirgin olive oil, an hint of onion powder, 1 garlic glove grated, salt, pepper and the spinach. Allow to cook at low heat for around 15-20 mins (covered).
Slice the reidrated mushrooms into thin stipes and add them to the spinach mixture. 

Cook for another 10-15 more then add the soy sauce.

In another smaller pot make the besciamella sauce: mix together the flour and the oil, then add very carefully the milk keep stirring with a whisk. Add some grated nutmeg and salt to taste and cook it at low heat until thicker (for around 7 mins stirring all the time).
Add the brie cheese to the besciamella sauce and let it melt at low heat. 

Combine both mixtures and allow to cool down.

Take the dough, divide it into two and roll each piece into a rectangle. 
Fill each rectangle with part of the filling and wrap it into a sausage shape.

Plait both rolls and give them a wreath shape. Seal the wreath with some water and apply some cherry tomatoes pierced with a wooden stick.

Allow to prove for about 1 hour more.
Preheat the oven at 200° C and cook the pan brioche wreath for 30-45 mins, until golden brown.

 Serve lukewarm and enjoy :)

Merry Christmas y'all folks!