Baked Brie and Camembert Warm Bread Wreaths
Serves 845 mins prep25 mins cook
The most delicious Baked Brie and Camembert warm bread wreaths. Super easy to make to impress family & friends. We used soft Brie from France & soft ripened Camembert from Germany made from cow’s milk.
0 servings
What you need
Instructions
Add two cups of the flour to a large bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, approximately 60 minutes. Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 32 equal pieces, about 1-inch diameter. Place a piece of parchment paper onto your serving board or platter. Place your two cheese rounds out, leaving several inches between. Begin arranging your dough balls around the outside of your cheese rounds, leaving a 1/4-inch between the dough balls. Once arranged, gently slide it all on the parchment paper to a baking sheet. Cover with a clean tea towel and let rise until rolls have doubled, about 30 minutes. Meanwhile, preheat the oven to 375F°and prepare the ingredients for the cheese topping. Cheese toppings: combine walnuts and thyme leaves, and maple syrup. Once dough is ready, place the toppings onto the cheese rounds. Brush rolls all over with egg wash and top with poppy and sesame seeds. Bake in a preheated oven for 23-25 minutes. Remove from the oven and let chill for 5 minutes. Serve warm.View original recipe