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Description
Soft, golden pull-apart bread filled with creamy baked Camembert, finished with fragrant rosemary and sweet bursts of pomegranate. Perfect for festive sharing, this eye-catching centrepiece combines rich, savoury flavours with a touch of seasonal sweetness, making it ideal for Christmas entertaining.
Ingredients
Method
2. Mix for 2 minutes on slow speed, followed by 10 minutes on fast speed until a smooth, elastic dough is achieved (dough temperature 27–28°C).
3. Leave the dough to bulk ferment for 20 minutes.
4. Scale the dough into equal portions and mould into smooth balls.
5. Leave to rest for 15 minutes.
6. Arrange the dough balls in a wreath around an ovenproof Camembert, leaving a small gap between each ball to allow for proving.
7. Leave to prove for approximately 60 minutes.
8. Brush the dough with egg wash.
9. Bake at 180°C for approximately 35 minutes, until the brioche is golden brown and the Camembert is melted.
10. Remove from the oven and garnish with fresh rosemary and pomegranate seeds.
11. Serve warm, allowing the brioche to be pulled apart and dipped into the melted Camembert.
