Roast garlic, cranberry and khorasan brioche with baked camembert
Item 1 of 1
- medium
- 6
- 60 minutes
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.
First published in 2019
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Ingredients
Metric
Imperial
Brioche
- 125g of strong flour
- 125g of khorasan flour
- 3 Freshlay Farms Golden Yolker® 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
SAVE RECIPE
Equipment
- Food mixer fitted with a dough hook
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
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