Festive filled brioche centrepiece with baked Camembert

Festive filled brioche centrepiece with baked Camembert

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Cooking time

Prep: 50 mins Cook: 1 hr plus overnight proving

Skill level

Moderately easy

Servings

Serves 6 - 8

Great British Bake Off's Kimberley Wilson has created this stunning celebration bread with individually filled buns and a melting cheese middle - made for sharing

Nutrition and extra info

Nutrition info

Nutrition Per serving (8)

kcalories
516
protein
17g
carbs
39g
fat
32g
saturates
18.5g
fibre
1.8g
sugar
7g
salt
1.3g

Ingredients

  • 4 large eggs
  • 20ml milk
  • 350g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 30g caster sugar
  • 5g salt
  • ½ tsp mixed spice
  • 200g unsalted butter, cubed and softened
  • 1 egg, beaten with a pinch of salt
  • scattering of poppy seed
  • 1 whole 250g Camembert in a wooden, stapled carton
  • 2-3 sprigs thyme

For the fillings

  • 1 garlic bulb
  • 1 tbsp quince paste (membrillo), mashed
  • 5 cooked chestnut halves
  • ½ tbsp dried, chopped cranberry mixed with ½ tbsp cranberry sauce
  • 1 tbsp mushroom pâté

For the decoration

  • 30g fresh cranberries
  • rosemary springs or bay leaves

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Method

  1. Day before: whisk together the eggs and milk in a jug. Put the flour, yeast, sugar, salt and spice in the bowl of a kitchen mixer fitted with a dough hook. Stir to combine.
  2. On a medium setting, slowly pour in the egg mixture in a steady stream, continuing to stir until incorporated into a very soft, wet dough. Add the butter and increase the speed, kneading for 8-10 minutes. The dough will be ready when it clings around the dough hook. At this stage it will look more like a thick cake batter than bread dough. Cover with cling film and refrigerate overnight.
  3. You can also roast the garlic the day before: heat the oven to 200C/fan 180C/gas 6. Line a baking sheet with foil. Remove any loose outer skins from the garlic bulbs. With a sharp knife, cut off the stem and uppermost part of the cloves. Place on the foil, drizzle over a little olive oil and season. Bring up the edges of the foil and seal to form a fairly tight parcel. Bake in the top of the oven for 35-45 minutes. Remove from the oven and leave the parcel sealed until the garlic is cool enough to handle. Remove the cloves by either squeezing the bulb upwards from the base or by teasing them out with a toothpick. Mash the garlic with a fork. Wrap well (to avoid the garlic smell transferring to other foods) and refrigerate.
  4. On the day: line a baking tray with baking parchment. Remove the cheese from its wooden carton and put the cheese back in the fridge until later. Put the carton in the centre of the lined tray.
  5. Tip the dough out onto a well-floured surface. Divide into 5 large equal-sized pieces - it can help to roll the dough into an even sausage shape and mark with a knife first to get equal pieces.
  6. Take one piece and divide into 5 again. One at a time, roll each of these 5 pieces gently into a ball, flour your index finger and make a small, deep indent in the middle. Fill with half a teaspoon of the roasted garlic, pinching the dough over the top to seal and placing the sealed side down onto the floured surface. Cup your hand over the bun and rotate a little to get an even shape. Repeat until you have filled all 5.
  7. Repeat step 6 using the remaining 4 fillings.
  8. Arrange the buns around the wooden carton, you’ll need 10 for the inner ring and 15 for the outer ring. Leave around 0.5cm between each bun, giving them room to rise. Cover with oiled cling film and leave in a warm place for 30-40 minutes or until nearly doubled in size.
  9. Heat oven to 190C/170C fan/gas 5. Remove any plastic wrapping or stickers from the cheese. With a small knife, make an incision in the top rim and remove the top layer of rind. Sprinkle with thyme leaves and place in the carton, cut side up. Brush the buns with the beaten egg and scatter with poppy seeds. Bake for 15-20 minutes until golden brown. Slide onto a serving platter. Decorate with the herbs and fresh cranberries. Serve the extra cheese alongside if using.

Recipe from bbcgoodfood.com, December 2013

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Comments

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nickichivers's picture

Looks amazing, easy to make. My teenage daughter did it on her own. We tried different fillings for the brioche and left some plain. We used a camembert baker instead of the box with no problems.
Awesome

Fairweathercook's picture

Looked sensational but the buns tasted really average - a bit of a let down

juliecochran's picture

I've made this twice now, once at Christmas and then again for a New Year's Eve party. Both times everyone loved it! Very easy to make and very tasty!

mchellek47's picture

Worked really well, had been a bit nervous that it would be difficult but it was well worth the worry!!! I also used a few other things as fillings such as olive tapenade and a sun-dried tomato paste. Everyone was wowed and it was such fun to not know what filling would be in the next piece

Nickhodsman's picture

Worked perfectly first time! I've never baked anything like this before. Looks beautiful and tasted amazing! Happy new year and thank you Kimberly!

MalikaKane's picture

Tastes as amazing as it looks. Made a practice one last weekend in preparation for Christmas Day and still cannot get over how delicious this is. The warm brioche dipped into the melted Camembert is perfect for a winter's day. Just hope I can repeat the feat for Christmas Day. :-)

gdosa7's picture

I'll definitely try this next week! I love baked camembert and a lovely brioche filled with garlic sounds very tempting!

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