Baked Camembert & brioche buns
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Guests 4 people
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Preparation 20 minutes
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Cooking 20 minutes
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Difficulty Medium
To make this recipe
Ingredients
- 1 Grand Fermage camembert (240g)
- 500g flour
- 220 ml whole milk
- 100g Grand Fermage unsalted butter roll
- 50g sugar
- 2 eggs
- 10 g dried bakers’ yeast
- 1 tbsp honey
- 1 tbsp. salt
- Mixed seeds (sunflower, pumpkin, sesame, etc.)
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Preparation
- Warm the milk and cut the butter into small cubes.
- Mix the flour with the yeast, sugar and salt.
- Add the milk and egg, then knead for 8 minutes.
- After 5 minutes, add in the butter and knead again until fully incorporated.
- Cover and prove for 1 hour.
- Line a dish the same diameter as the camembert with a square of baking paper.
- Set the camembert into the dish and score the surface with a knife, then drizzle with honey.
- Divide the dough into 20 portions and roll each one into a ball.
- Arrange them around the camembert dish and leave to proof for another 45 minutes.
- Preheat the oven to 180°C.
- Brush the brioche buns with the remaining beaten egg, sprinkle with the seeds and bake for 15 minutes.
- Sprinkle the camembert with pink peppercorns and chopped herbs, and serve immediately.
And don't forget to grade the recipe:
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