Baked Camembert in a festive bread roll wreath

Baked Camembert in a festive bread roll wreath

Ingredients

• 250g strong bread flour
• 1 package yeast (7g)
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp mixed herbs
• 1 tbsp olive oil
• 150ml warm water
• 1 whole Camembert, in a wooden box
• 1 clove garlic, finely sliced
• A few sprigs thyme or rosemary
• Melted butter
• Cranberry sauce

Method

1. Mix together the flour, yeast, sugar, salt and mixed herbs.
2. Make a well in the centre and add the olive oil and the water.
3. In a standing mixer mix until a sticky dough forms and then replace the paddle with the dough hook and knead for approx. 10 mins until the dough is smooth and elastic.
4. Place in a lightly oiled bowl and cover. Allow to rise in a warm place (I put it near the heater) for 1 hour until doubled in size.
5. Remove any plastic from the Camembert and replace the cheese into the bottom half of the wooden box.
6. Drag a knife around the top part of the Camembert and remove the top layer of the cheese’s casing.
7. Stick the sprigs of rosemary or thyme into the cheese along with the finely sliced garlic.
8. Line a baking tray with parchment paper and place the cheese in the centre.
9. Punch the air out of the dough and knead until smooth.
10. Take small pieces of dough and roll into golf-ball shapes.
11. Place the rolls on the baking tray around the cheese making sure the rolls are touching.
12. Cover with a tea towel and allow to rise in a warm place for 30 mins.
13. Brush the top of the rolls with melted butter and remove the Camembert from the centre.
14. Bake in a preheated oven at 200C for 20 mins.
15. Remove from the oven and place the cheese into the hole with the box.
16. Brush the rolls with some more butter and add a sprinkling of mixed herbs, chilli flakes and coarse salt.
17. Return to the oven and cook for 10 more mins until the rolls are golden and the cheese is melted.
18. Serve immediately with cranberry sauce.