NADIYA’S CRANBERRY AND CHILLI BRIOCHE WREATH

A wreath of chilli-laced brioche balls surround a baked camembert that’s topped with marmalade. Expect a flavour explosion of sweet and savoury.

Prep time: 40 minutes, plus

overnight chilling

Cooking time: 20 minutes

Serves eight

INGREDIENTS

4 large eggs 20ml whole milk 350g strong bread flour, plus

extra for dusting 7g fast-action yeast 30g caster sugar

5g salt

2 tsp chilli flakes 200g dried cranberries,

chopped

200g unsalted butter, softened

and cubed

1 x 250g camembert with a

wooden casing

To finish

1 egg, lightly beaten A good pinch of sea salt 2 tbsp fine-shred marmalade

METHOD

► Whisk the eggs and milk to incorporate. Add the flour, yeast, sugar and salt to another bowl and mix. Add the chilli and the cranberries and mix through. Make a well in the centre, add the milk mixture and bring the dough roughly together.

The mixture will look wet and like a cake batter, but don’t worry.

► Using a free-standing mixer with a dough hook attached, add the butter a little at a time until you have used it all up, then knead the dough on a fast setting for 10 minutes. Cover, pop in the fridge and leave to prove overnight.

► Next day, line a large baking tray with some baking paper. Take the bottom half of the wooden casing the cheese comes in and put it in the centre of the baking tray. Put the cheese back in the fridge.

► Tip the dough out on to a lightly floured surface and knock the air back. Roll out into a sausage shape and divide into five pieces. Divide each one into five, so you have 25 little dough balls. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a ball. Arrange the first 10 around the wooden casing, then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave until doubled in size.

► Preheat the oven to 190C/Fan 170C/Gas 5. Take the cheese out of the wrapper and pop into the wooden casing. Brush the dough balls with beaten egg and sprinkle all over with a generous helping of salt. Bake for 20 minutes.

► Add the marmalade spoonfuls to the hot cheese and you are ready to eat.