Warm the milk in a saucepan over medium heat until steam rises, then mix in the butter and sugar until dissolved. Allow this mixture to cool slightly before using.

In a small bowl, combine warm water with a pinch of sugar and sprinkle the yeast on top. Let it sit for about 10 minutes, or until the mixture is frothy.

In a stand mixer, combine the activated yeast mixture with the cooled milk mixture, 3 eggs, salt, and half of the flour. Mix until you achieve a smooth consistency.

Gradually add the remaining flour, kneading the mixture for about 7 minutes until a smooth ball forms. The dough should be soft but not sticky.

Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot until it doubles in size, about 1.5 to 2 hours.

Once risen, gently punch down the dough and divide it into 46 small pieces. Roll each piece into a ball, then arrange them around the brie in a greased baking pan.

Cover the wreath with a cloth and allow it to rise again for about 45-60 minutes, or until the dough balls look puffy.

Brush the dough with an egg wash, sprinkle with herbs and salt, then drizzle with half of the prepared herbed oil mixture.

Preheat your oven to 375°F and bake the wreath for 20-25 minutes, or until the bread is golden brown and cooked through. Let it cool slightly before serving.

Finish with a sprinkle of pomegranate seeds and reserved herbed oil for a pop of color and flavor before serving warm.