Roast Garlic and Cranberry Brioche with Baked Camembert Recipe

This show-stopping baked camembert is the perfect festive treat. Making the brioche from scratch takes a little patience but is well worth the effort (and is a great way to impress guests!). We've combined plain flour with the ancient grain khorasan, which lends a luxurious buttery flavour and complements the oozing camembert wonderfully. For the best results (and an easier dough to work with), leave to prove overnight.

Ingredients

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Metric

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Brioche

125g of strong flour
125g of khorasan flour
3 large eggs, beaten, plus another separate egg beaten with a pinch of salt for the egg wash
6g of salt
125g of unsalted butter, at room temperature
20g of caster sugar
4g of fast-action dried yeast
2 sprigs of rosemary
3 tbsp of cranberry sauce
1 bulb of garlic
1 Camembert, in its box
1 dash of olive oil
flaky sea salt

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Food mixer fitted with a dough hook

Begin by making the dough. It is best if proved overnight, so make it the day before if you have the time. Place the flours, yeast, sugar and salt into the bowl of a stand mixer, then add the eggs one by one and switch on the mixer with the dough hook attached. Mix until a sticky dough has formed

Add the softened butter bit by bit until combined and leave mixing on a medium speed for about 5–8 minutes, or until the dough begins making a slapping sound against the side of the bowl. It should be a smooth, slightly greasy and soft dough. Wrap the dough in greaseproof paper and leave to prove overnight in the fridge or place in a greased bowl, cover and prove in a warm place for two hours

Preheat an oven to 180°C/gas mark 4. Slice off the very top of the garlic bulb then wrap in tin foil with a drizzle of oil and some flaky sea salt. Roast in the oven at 180°C for 30 minutes or until soft. Squeeze the bulb's soft garlic paste out into a bowl and leave to cool

Once the dough has rested, roll out to a neat rectangle 8mm thick. Work as quickly as you can, and try not to handle the dough too much as it becomes difficult to work with when very soft

Spread the garlic paste evenly across the dough, then the cranberry sauce. Finely chop the needles of one of the rosemary sprigs and scatter over

As tightly as possible, roll up the dough lengthways to create a long sausage shape. Use a sharp knife to cut the roll down the centre, leaving about 2cm at the top to keep the two halves connected. Carefully plait the two halves

Prepare a tray lined with greaseproof paper and place the camembert in the centre (still in its box). Remove the lid and pierce the cheese in several places, studding it with pieces of the remaining rosemary sprig. Carefully wrap the brioche plait around the cheese

Gently brush the top of the bread with the egg wash and sprinkle with flaky sea salt

Transfer the cheese and the brioche to the oven and cook for 25 minutes, until the bread has turned golden on top and the cheese has melted

Serve up immediately whilst the cheese it still oozing

First published in 2019

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Roast garlic, cranberry and khorasan brioche with baked camembert

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