Festive Filled Brioche Centerpiece with Baked Camembert Recipe
Introduction
This festive filled brioche centrepiece with baked Camembert is a show-stopping appetizer perfect for holiday gatherings. Soft, buttery brioche rolls filled with savory roasted garlic and a medley of flavorful fillings surround a warm, melty Camembert, creating an irresistible sharing treat.
Ingredients
- 4 large eggs
- 20ml milk
- 350g strong white bread flour
- 7g sachet fast-action dried yeast
- 30g caster sugar
- 5g salt
- ½ tsp mixed spice
- 200g unsalted butter, cubed and softened
- 1 egg, beaten with a pinch of salt
- Scattering of poppy seed
- 1 whole 250g Camembert in a wooden, stapled carton
- 2-3 sprigs thyme
- 1 garlic bulb
- 1 tbsp quince paste (membrillo), mashed
- 5 cooked chestnut halves
- ½ tbsp dried, chopped cranberry mixed with ½ tbsp cranberry sauce
- 1 tbsp mushroom pâté
- 30g fresh cranberries
- Rosemary sprigs or bay leaves for decoration
Instructions
- Step 1: Whisk together 4 eggs and 20ml milk in a jug. In a mixer bowl fitted with a dough hook, combine 350g strong white bread flour, 7g yeast, 30g caster sugar, 5g salt, and ½ tsp mixed spice. Stir to combine.
- Step 2: On medium speed, slowly pour the egg mixture into the dry ingredients, mixing until a very soft, wet dough forms. Add 200g softened butter and increase speed, kneading for 8-10 minutes until the dough clings around the hook and resembles thick cake batter. Cover with cling film and refrigerate overnight.
- Step 3: To roast garlic (can be done the day before), preheat oven to 200°C/fan 180°C/gas 6. Prepare a foil-lined baking sheet. Trim the top of the garlic bulb to expose cloves, drizzle with olive oil, season, and wrap tightly in foil. Bake for 35-45 minutes until soft. Cool, then extract and mash the garlic cloves. Wrap and refrigerate.
- Step 4: On baking day, line a tray with parchment and place the wooden Camembert carton in the center. Remove cheese from carton but keep refrigerated until use.
- Step 5: Flour a surface and tip the dough out. Divide into 5 equal pieces. Then divide each piece into 5 smaller pieces. Roll each small piece into a ball.
- Step 6: Flour your finger and make a small, deep indent in each ball. Fill with ½ tsp mashed roasted garlic, pinch dough to seal, and place sealed side down. Shape into even buns by cupping your hand and gently rotating.
- Step 7: Use the remaining dough pieces to fill similarly with quince paste and chestnut halves, dried cranberries mixed with cranberry sauce, and mushroom pâté. You’ll need 10 buns for the inner ring and 15 for the outer ring around the carton.
- Step 8: Arrange the buns around the carton on the tray, leaving about 0.5cm space between each for rising. Cover with oiled cling film and leave in a warm spot for 30-40 minutes until nearly doubled.
- Step 9: Preheat oven to 190°C/170°C fan/gas 5. Remove any plastic from the cheese and make a shallow cut around the top rim, removing the top rind layer. Sprinkle thyme leaves on top and place cheese cut side up in the carton.
- Step 10: Brush the brioche buns with beaten egg, sprinkle poppy seeds over, and bake for 15-20 minutes until golden brown.
- Step 11: Transfer to a serving platter, decorate with rosemary or bay leaves and fresh cranberries. Serve the extra Camembert alongside, warm and melty.
Tips & Variations
- Substitute quince paste for fig jam for a different fruity note.
- Use fresh herbs like sage or tarragon for aromatic variation.
- Ensure dough is well floured during shaping to prevent sticking.
- For a nuttier flavor, add finely chopped toasted hazelnuts to one of the filling mixtures.
Storage
Store any leftovers wrapped tightly in foil or an airtight container at room temperature for up to 2 days. Reheat in a warm oven (160°C) for 5-10 minutes to restore freshness and melt the cheese before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the dough and fillings in advance?
Yes, the dough benefits from an overnight chill for flavor and texture. Garlic can be roasted earlier and fillings prepared ahead for quicker assembly.
Can I use a different type of cheese?
Camembert works best for melting and appearance, but Brie is a good alternative due to its similar texture and flavor.
Print
Festive Filled Brioche Centerpiece with Baked Camembert Recipe
- Total Time: About 16 hours (including resting and roasting times)
- Yield: 25 filled brioche buns surrounding one 250g Camembert 1x
- Diet: Vegetarian
Description
This festive filled brioche centrepiece with baked Camembert is an impressive holiday showstopper featuring soft, buttery brioche buns filled with roasted garlic, quince paste, chestnuts, cranberry mix, and mushroom pâté. The brioche encircles a whole baked Camembert studded with thyme, making a warm, melty cheese centre that’s perfect for sharing. The buns are lightly dusted with poppy seeds and finished with fresh herbs and cranberries for a seasonal touch. Ideal for gatherings, this recipe requires an overnight dough rest and a gentle baking method to achieve a golden, aromatic crust and a gooey, flavorful cheese centre.
Ingredients
Scale
Dough
- 4 large eggs
- 20ml milk
- 350g strong white bread flour
- 7g sachet fast-action dried yeast
- 30g caster sugar
- 5g salt
- ½ tsp mixed spice
- 200g unsalted butter, cubed and softened
- 1 egg, beaten with a pinch of salt (for brushing)
- Scattering of poppy seed (for topping)
Cheese and Fillings
- 1 whole 250g Camembert in a wooden, stapled carton
- 2–3 sprigs thyme
- 1 garlic bulb (for roasting)
- 1 tbsp quince paste (membrillo), mashed
- 5 cooked chestnut halves
- ½ tbsp dried, chopped cranberry mixed with ½ tbsp cranberry sauce
- 1 tbsp mushroom pâté
- 30g fresh cranberries (for decoration)
- Rosemary sprigs or bay leaves (for decoration)
Instructions
- Prepare the dough: The day before baking, whisk together the eggs and milk in a jug. In the bowl of a kitchen mixer fitted with a dough hook, combine the strong white bread flour, fast-action dried yeast, caster sugar, salt, and mixed spice. On medium speed, slowly pour in the egg and milk mixture in a steady stream and mix until incorporated into a very soft, wet dough.
- Knead the dough: Add the cubed unsalted butter and increase the mixer speed. Knead the dough for 8-10 minutes until it clings around the dough hook and has a texture more like thick cake batter than typical bread dough.
- Refrigerate the dough: Cover the dough bowl with cling film and refrigerate overnight to allow slow fermentation for enhanced flavor and texture.
- Roast the garlic: Also prepare the roasted garlic a day before. Heat the oven to 200°C (fan 180°C/gas 6). Line a baking sheet with foil, trim the garlic bulb tops, drizzle with olive oil, and season. Wrap tightly in foil to make a sealed parcel and roast for 35-45 minutes until soft. Let cool, then extract the cloves by squeezing or teasing out. Mash the cloves and keep refrigerated to avoid cross-flavor contamination.
- Shape the brioche buns: On the day of baking, line a baking tray with parchment and place the Camembert wood carton in the center. Remove the cheese from the carton and refrigerate it until later. Tip the dough out onto a well-floured surface and divide it into 5 equal large pieces. Each piece is then divided into 5 smaller portions, rolled gently into balls.
- Fill the buns: Flour your finger and make a small deep indent in each dough ball. Fill each with about half a teaspoon of roasted garlic, pinch the dough over to seal, and place the sealed side down on the floured surface. Shape evenly by cupping your hand and rolling gently. Repeat this process for the other four large dough pieces, using the other fillings alternately: quince paste, chestnut halves, cranberry mixture, and mushroom pâté.
- Assemble the brioche centrepiece: Arrange 10 filled buns in the inner ring around the wooden carton and 15 in an outer ring, leaving about 0.5cm between each bun. Cover with oiled cling film and place in a warm spot for 30-40 minutes or until nearly doubled in size.
- Prepare the Camembert: Preheat the oven to 190°C (fan 170°C/gas 5). Remove any plastic or stickers from the cheese. Using a small knife, make an incision around the top rim of the Camembert, peel off the top rind layer, and sprinkle with thyme leaves. Place the cheese cut-side up back into its wooden carton.
- Egg wash and toppings: Brush the risen buns with the beaten egg wash and scatter poppy seeds on top to create a golden, glossy finish once baked.
- Bake: Place the assembled brioche brioche centrepiece tray in the oven and bake for 15-20 minutes or until the buns are golden brown and the cheese is bubbling and warm.
- Serve and garnish: Carefully slide the baked brioche and Camembert onto a serving platter. Decorate with fresh rosemary or bay leaves and scatter fresh cranberries around for a festive presentation. Serve extra cheese alongside if desired.
Notes
- The dough is very soft and wet; this is normal and results in a tender brioche texture.
- Roasting garlic beforehand mellows its sharpness and infuses a rich, sweet flavor into the buns.
- Ensure buns have enough space to rise without sticking but close enough to support each other in a ring shape.
- If desired, different fillings can be combined or varied to suit personal preference.
- Use fresh herbs like thyme and rosemary for aromatic garnish and flavor enhancement.
- The recipe requires overnight refrigeration of the dough for optimal rise and flavor development.
- Removing the rind from the Camembert top allows the cheese to melt nicely while baking.
- Prep Time: 20 minutes (plus overnight refrigeration)
- Cook Time: 40 minutes (35-45 minutes garlic roasting plus 15-20 minutes brioche baking)
- Category: Bread, Appetizer
- Method: Baking
- Cuisine: French-inspired, festive holiday
Keywords: festive brioche, filled brioche, baked camembert, holiday centerpiece, garlic brioche, Christmas bread, Camembert recipe, stuffed bread, party bread
