Festive filled brioche centrepiece with baked Camembert

Festive filled brioche centrepiece with baked Camembert

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(7 ratings)

Prep: 50 mins Cook: 1 hr plus overnight proving

More effort

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: Per serving (8)

  • kcal516
  • fat32g
  • saturates18.5g
  • carbs39g
  • sugars7g
  • fibre1.8g
  • protein17g
  • salt1.3g
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  • 4 large egg
  • 20ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • scattering of poppy seed
  • 1 whole 250g Camembert in a wooden, stapled carton
  • 2-3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the fillings

  • 1 garlic bulb



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp quince paste (membrillo), mashed
  • 5 cooked chestnut halves



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • ½ tbsp dried, chopped cranberry mixed with ½ tbsp cranberry sauce


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 1 tbsp mushroom pâté

For the decoration

  • 30g fresh cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • rosemary springs or bay leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


  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.

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Comments, questions and tips

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Comments (14)

lizwigg's picture

Wow, this is really worth the effort! Not as difficult as it looks either, I did the inner ring savory fillings, garlic, muchroom pate etc and then the outer ring sweet , jam, nutella and cranberry sauce. It tasted delicious!

helenpfreeman's picture

Easy enough but quite a bit of faff for so many fillings. Garlic was favourite and to be honest, the bread & cheese is so good that I'm going with just garlic & plain next time. Looks amazing on the table. Bread soft & fluffy. A lovely sharing starter for an informal dinner

Omnomy's picture

This was perfect. Nothing was left!

cecilybarton's picture

I made this and I'm not a baker by any stretch of the imagination! It came out fantastically and I was amazed by the results. Everyone was very impressed and it tasted fabulous! (I did change the fillings but the mushroom was everyone's favourite).

gemmaeyre's picture

Made this when going round to friends for drinks. Went down very well with everyone. I made different fillings, chilli jam, roasted onion and roasted garlic. The only problem it doesn't last very long!!!!

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.

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!

Questions (8)

Jcampisi's picture

Is there a way to make this a day ahead then bake?

goodfoodteam's picture

You can make the dough a day before, and store it in a plastic bag in the fridge, but you will need to shape it the next day. The alternative is that you bake the brioche the day before with the box (without the cheese and protect the inside with foil). On the day, bake the cheese separately and warm the brioche taking care not to over heat it. Pop the cheese back in the box before serving, but there is a slight possibility the cheese will change shape so it might be worth having a spare box to contain it in the oven! 

Akenn's picture

I wanted to use a creamy ble cheese for the centre. Would this work and what filling should I use for buns? Chicken mince?

rachael_fletcher's picture

What size baking tray should be used? It looks rather large so want to make sure I will have room in the oven for it!

sjsole's picture

I can't see any mention of the quince jelly, chestnuts, mushroom pate in the recipe - are these alternative fillings for the rolls?

goodfoodteam's picture

Hi there,

In step 7, it says to repeat with the remaining fillings - this is where you would use up each of the remaining fillings in the same way as you filled the buns with garlic so you will end up with 5 buns filled with garlic, 5 with quince paste, 5 with chestnut halves etc. Hope that's clearer!

Chris97's picture

Do you think this could be used as a starter?

goodfoodteam's picture

Hi there,

You could use it as a starter but as it's quite rich and filling, we'd be inclined to suggest using it instead of pudding or instead of cheese at the end of the meal. It would also be lovely on a buffet table too.

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