|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Roast garlic, cranberry and khorasan brioche with baked camembert

by
The Kitchen with Great British Chefs
Roast garlic and cranberry brioche with baked camembert
  • Bread
  • medium
  • 6
  • 60 minutes, plus overnight to prove

PT1H

Share recipe

Ingredients

print recipe
shopping List

  • 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
print recipe
shopping List

Equipment

  • Food mixer fitted with a dough hook

Method

print method
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
Gently brush the top of the bread with the egg wash and sprinkle with flaky sea salt
9
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
10
Serve up immediately whilst the cheese it still oozing
Share recipe
The Kitchen with Great British Chefs Profile Picture
The Kitchen with Great British Chefs

The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs.

You may also like

Rye and chocolate Easter brioche
by Miranda MacDonald
Brioche recipes
Recipe Collection
Baking
Recipe Collection
Easy bread recipes
Recipe Collection
Bread
Recipe Collection
Rosemary brioche
by Lee Westcott
Spiced brioche recipe
by Shaun Rankin
Saucisson brioché Lyonnais
by Steve Groves
Pain perdu with vanilla ice cream
by Jun Tanaka
Bart’s new garlic pastes: instant flavour in a jar
by Great British Chefs

NAVIGATE

Home > Recipes > Bread

© Great British Chefs 2020