Ingredients

Method

For the brioche:
• 500 g cake flour
• 2 t salt
• 50 g caster sugar
• 10 g instant dry yeast
• ½ cup full-cream milk
• 5 free-range eggs, beaten, plus 1 extra for brushing
• 220 g butter at room-temperature, cubed
For serving:
• pink peppercorns, to garnish
• rosemary, to garnish
• 125 g Camembert
• 200 g fig-and-ginger preserve, for serving

Method

Ingredients

1. In the bowl of a stand mixer using the dough hook attachment, combine the flour, salt, sugar and yeast.

2. Warm the milk in the microwave for 30 seconds, then pour it into the bowl. With the mixer running at low speed, slowly pour in 5 beaten eggs to combine until a wet dough forms. Add the butter, a few cubes at a time, only adding the next bit of butter once the previous has been fully incorporated. You might need to scrape down the sides of the bowl a few times.

3. Cover the bowl with a clean, damp tea towel, and set aside in a warm area to prove for 90 minutes, or until doubled in size.

4. Turn out the dough onto a lightly floured surface, knock it down and shape into evenly sized balls of 40 g each. Make sure all the balls are the same weight.

5. Arrange the dough balls in a large round baking dish, or in 2 x 24 cm springform tins coated in nonstick cooking spray. Start from the outside and work your way inwards, leaving a small space between the balls so they can rise again. Place a dish or ramekin the size of the Camembert in the centre of the baking dish. Half-fill this dish with water to create steam to help the brioche rise. Brush the dough with the remaining beaten egg, adding extra water to the egg if needed. Garnish some of the dough with pink peppercorns and some with rosemary. Set aside to rise for 45 minutes and preheat the oven to 180°C.

6. Place the bread in the oven to bake for 30 minutes, or until the dough balls are golden and make a hollow sound when tapped. Cool slightly before removing the centre dish and discarding the water.

7. Coat the inside of the dish with nonstick cooking spray, add the Camembert and bake for 15 minutes, or until melted. Return the dish to the centre of the bread wreath. Serve with the fig-and-ginger preserve and drizzle over some of the syrup.

Cook’s note: The size of the dough balls might differ depending on the size of the dish you’ll be baking them in.

Find more bread recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Unathi Taffa