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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
favorite
print
share
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!