• STEP 1

    Tip the flour into the bowl of a stand mixer fitted with the dough hook. Tip the yeast into one side of the bowl and 1 tsp salt into the other. Pour in 300ml warm water, then mix together to form a dough. Knead for 5 mins. Or, combine the ingredients in a large bowl, then tip onto a surface and knead by hand for 8-10 mins until the dough is smooth and springy. Form into a ball and transfer to a clean, oiled bowl. Cover with a tea towel and prove at room temperature for 2 hrs, or until roughly doubled in size. Or, prove the dough in the fridge overnight.

  • STEP 2

    Tip the butter into a food processor. Peel the garlic and add this along with the parsley, and blitz to combine.

  • STEP 3

    If the dough has been chilled, remove from the fridge 20 mins before using. Line a large baking tray with baking parchment. Roll the dough out on a lightly floured surface to a long, thin rectangle that’s roughly 45 x 20cm. Spread the flavoured butter over the surface of the dough, then roll it up into a sausage, starting from one of the long sides. Slice the dough into spirals along its length (you should get about 20 rolls).

  • STEP 4

    Remove any packaging from the camembert and put it in the centre of the prepared tray, then cut a cross into the top. Arrange the buns, swirl-side up, around the cheese, leaving space between each for rising. Loosely cover with a tea towel and leave to prove for 30 mins until the buns have puffed up. Heat the oven to 200C/180C fan/gas 6.

  • STEP 5

    Uncover the tray and brush the buns with the egg. Bake for 30 mins, turning the tray around halfway through, until the buns are golden brown. Leave to cool for 5 mins, then serve.

Goes well with


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