Serves
US | Metric
Ingredients
-
500 g Strong white flour
-
32 g Milk powder
-
14 g Dry yeast
-
1½ tsps Fine salt
-
20 g Caster sugar
-
1 Egg
-
225 ml Water
-
60 g Olive oil
-
250 g Round of Brie (Baron Bigod)
-
Honey (optional)
-
Fresh thyme (optional)
-
1 Egg for egg wash


Baked Brie and Bread Wreath
Prep
10 minutes
Total
14 hours
- Add the dry ingredients for the dough to the bowl of a stand mixer fitted with a dough hook. Combine the wet ingredients together in a jug and then pour into the stand mixer. Start to incorporate on a slow speed then increase to medium for 5 minutes.
- Transfer the dough to an oiled container and refrigerate overnight or for 12 hours.
- Remove the dough from the fridge and split into 8 or 10 equal pieces, shaping into a ball.
- Take the Brie out of its container and put the container on a tray with the dough balls arranged around the outside. Leave covered to prove until they have doubled in size.
- Preheat the oven to 200℃
- When ready to bake, remove the cheese container and put the cheese into the gap. Egg wash the dough balls and bake for 15 minutes until golden brown.
- Remove the rind of the cheese on top and drizzle with honey and thyme. Then dig in!
Baked Brie and Bread Wreath
Prep
10 minutes
Total
14 hours
Serves
US | Metric
Ingredients
-
500 g Strong white flour
-
32 g Milk powder
-
14 g Dry yeast
-
1½ tsps Fine salt
-
20 g Caster sugar
-
1 Egg
-
225 ml Water
-
60 g Olive oil
-
250 g Round of Brie (Baron Bigod)
-
Honey (optional)
-
Fresh thyme (optional)
-
1 Egg for egg wash
- Add the dry ingredients for the dough to the bowl of a stand mixer fitted with a dough hook. Combine the wet ingredients together in a jug and then pour into the stand mixer. Start to incorporate on a slow speed then increase to medium for 5 minutes.
- Transfer the dough to an oiled container and refrigerate overnight or for 12 hours.
- Remove the dough from the fridge and split into 8 or 10 equal pieces, shaping into a ball.
- Take the Brie out of its container and put the container on a tray with the dough balls arranged around the outside. Leave covered to prove until they have doubled in size.
- Preheat the oven to 200℃
- When ready to bake, remove the cheese container and put the cheese into the gap. Egg wash the dough balls and bake for 15 minutes until golden brown.
- Remove the rind of the cheese on top and drizzle with honey and thyme. Then dig in!