Baked Camembert Bread Wreath
With fluffy rolls, gooey Camembert, and flavorful garlic herb butter, this savory bread wreath is an absolute crowd-pleaser that everyone will love!
Servings: 10
Calories: 267kcal
Equipment
- Thermomix
- Spatel
- Teigschüssel
- Messer
- Schneidebrett
- Auflaufform oder Backblech inkl. Backpapier
Zutaten
For the yeast dough (10 rolls):
- 120 g Milk
- 20 g Fresh yeast
- 25 g Sugar
- 300 g Bread flour alternatively all-purpose flour
- 1 Egg
- 1 tsp Salt
- 40 g Butter room temperature
For the garlic herb butter:
- 50 g Butter very soft
- 3 Garlic cloves
- 1 Handvoll Flat-leaf parsley
- 1 tsp Salt
To assemble:
- 1 Camembert wheel 250 g
- Grated Parmesan to taste
Zubereitung
Making the yeast dough:
- 120 g Milk, 20 g Fresh yeast, 25 g SugarTo make the yeast dough, crumble the yeast into the mixing bowl along with the milk and sugar. Warm 3 min / 37 °C / Speed 2.
- 1 Egg, 1 tsp Salt, 300 g Bread flourNext, add the egg, salt, and flour, and knead for 4 min / Dough mode.
- 40 g ButterFinally, add the softened room-temperature butter and knead for another 3 min.
- Transfer the dough into a lightly oiled or floured bowl, cover, and let rise in a warm spot for 1 hour until noticeably puffy and doubled in size.
- Once the dough has risen, lightly grease a baking dish with a bit of neutral oil (like canola or sunflower oil)—a thin coating is plenty! Alternatively, you can line your dish with parchment paper.
- Turn the dough out onto your work surface, gently knead it once more, and divide it into 10 equal pieces.
Pro-Tip: If you don't have a baking dish that fits, a baking sheet lined with parchment paper works great too!
Shaping the rolls:
- Take each piece of dough and fold the edges inward toward the center. Pinch the ends tightly together to create tension.
- Flip seam-side down and roll the dough into a smooth ball using the palm of your hand, moving in a quick circular motion on your counter. This gives you a lovely, uniform shape and a smooth top!
- Arrange the dough balls along the outer edge of your baking dish, leaving a little space between them. Cover and let rise in a warm spot for 1 more hour.
In the meantime, make the herb butter:
- 50 g Butter, 3 Garlic cloves, 1 Handvoll Flat-leaf parsley, 1 tsp SaltIn a small bowl, combine the super soft butter, minced or crushed garlic, and salt. Finely chop the parsley and mix it right in.
- Towards the end of the second rise, preheat your oven to 200°C (conventional heat).
- Grated ParmesanGenerously brush the rolls with the garlic herb butter and sprinkle with a little freshly grated Parmesan cheese.
- 1 Camembert wheelUnwrap the Camembert wheel, score the top crust a few times with a knife, and place it back into its wooden box. Nestling it right into the center of the baking dish surrounded by the rolls.
- Bake on a wire rack in the lower third of the oven for 15–20 minutes, until the rolls are beautifully golden brown and the Camembert is melty and gooey.
Pro-Tip: Pop the herb butter in the microwave for a few seconds to soften—it makes brushing it onto the rolls so much easier!
Notes
- This bread wreath is best enjoyed warm fresh out of the oven, but it's also delicious served at room temperature.
- Pair it with a fresh side salad, crisp veggies, or grilled meats for a complete spread.
- Short on time? Feel free to use store-bought herb butter instead of making your own!
