In a small saucepan, heat 1 cup of whole milk over medium heat until just scalded. Stir in 4 tablespoons of unsalted butter and 2 tablespoons of granulated sugar until melted.

Combine ¼ cup of warm water with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Let it sit for 10 minutes until frothy.

In a stand mixer, blend the milk mixture with activated yeast, 2 large eggs, 1 teaspoon of kosher salt, and half of the flour. Mix on low speed until smooth, incorporating remaining flour until a ball forms.

Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.

Punch down the dough, divide into 46 pieces, and roll each into a ball.

On a pizza pan, place a wheel of brie at the center and arrange the dough balls around it in a wreath shape. Cover and let rise for another 45 minutes.

Preheat the oven to 375°F. Brush tops with an egg wash and sprinkle herbs. Drizzle herbed oil over the brie.

Bake for 20-25 minutes until golden brown. Serve warm.