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