Camembert in Sweet Dough
This Camembert in Sweet Dough recipe from master baker Richard Bertinet is a bread and cheese lovers dream! It is a decadent treat made for sharing!
Ingredients
For the sweet dough - Enough for four 250g baked Camembert:
- 500g full-fat milk (500ml)
- 30g yeast
- 1kg strong bread flour
- 120g unsalted butter at room temperature
- 80g caster sugar
- 20g salt
- 4 large eggs
For 1 baked Camembert:
- 250g Camembert
- Clove of garlic
- Sprig of thyme
- Sprig of rosemary
- 2 tablespoons olive oil
- Shot of Pernod
- 1 additional egg for egg wash
Method
Preheat oven to 220°C.
Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in.
To mix by hand, rub the yeast into the flour. Rub in the butter, then add the sugar and salt, then the eggs and milk. Continue to work the dough following the usual method and check your recipe to see if you need to add any further ingredients at this stage.
To mix in a mixer, place the cold butter between two sheets of greaseproof paper and bash it with the end of a rolling pin to soften and break it up into small pieces.
Break up the yeast with your fingers and mix with the flour.
Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for four minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl (don’t be tempted to turn up the speed, but let the dough come together in its own time).
Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours.
Meanwhile, prepare your Camembert. Make some diagonal slashes in the top of the Camembert, place some slivers of garlic, fresh thyme and rosemary sprigs into the slashes and drizzle some olive oil all over the top.
Once your dough has rested, remove from the bowl and cut in quarters. Press a piece of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto a baking tray. Place the Camembert into the dough and leave, covered, in a warm place for an hour.
Brush the dough edges with egg wash and drizzle the Camembert with a little Pernod and olive oil. Bake the Camembert for 30 – 35 minutes until golden and melted in the centre.
Serve with toast to dip and once you have dipped, fill the centre with a green salad.
Ingredients
For the sweet dough - Enough for four 250g baked Camembert:
- 500g full-fat milk (500ml)
- 30g yeast
- 1kg strong bread flour
- 120g unsalted butter at room temperature
- 80g caster sugar
- 20g salt
- 4 large eggs
For 1 baked Camembert:
- 250g Camembert
- Clove of garlic
- Sprig of thyme
- Sprig of rosemary
- 2 tablespoons olive oil
- Shot of Pernod
- 1 additional egg for egg wash
Method
Preheat oven to 220°C.
Pour the milk into a pan and warm gently until it’s about body temperature – feeling neither warm nor cold when you dip your finger in.
To mix by hand, rub the yeast into the flour. Rub in the butter, then add the sugar and salt, then the eggs and milk. Continue to work the dough following the usual method and check your recipe to see if you need to add any further ingredients at this stage.
To mix in a mixer, place the cold butter between two sheets of greaseproof paper and bash it with the end of a rolling pin to soften and break it up into small pieces.
Break up the yeast with your fingers and mix with the flour.
Put the milk and eggs into the bowl of a food mixer, then add the yeast and flour, together with the sugar and salt. Cover the butter in the flour and tear the butter into a few pieces. Mix on a slow speed for four minutes, then turn the speed to medium and continue to mix until you have a dough which comes cleanly away from the sides of the bowl (don’t be tempted to turn up the speed, but let the dough come together in its own time).
Lightly dust your work surface with flour and form the dough into a ball. Put the dough into your (lightly floured) bowl, cover with a cloth and leave to rest for 2 hours.
Meanwhile, prepare your Camembert. Make some diagonal slashes in the top of the Camembert, place some slivers of garlic, fresh thyme and rosemary sprigs into the slashes and drizzle some olive oil all over the top.
Once your dough has rested, remove from the bowl and cut in quarters. Press a piece of the dough out to fit your baking ring, place onto a piece of greaseproof paper and lift onto a baking tray. Place the Camembert into the dough and leave, covered, in a warm place for an hour.
Brush the dough edges with egg wash and drizzle the Camembert with a little Pernod and olive oil. Bake the Camembert for 30 – 35 minutes until golden and melted in the centre.
Serve with toast to dip and once you have dipped, fill the centre with a green salad.
