Tear and Share Camembert Garland
Serves: 6-8
600 g strong bread flour
7 g sachet dried yeast
1 tsp salt
1 tsp sugar
25 g butter, melted
200 ml tepid milk
200 ml tepid water
250 g round Camembert cheese in a box
2 tbsp white wine
To glaze:
1 egg yolk, mixed with 1 tsp cold water
1 tbsp rolled oats
Few salt crystals
To garnish:
3 Peppadew peppers
Few sprigs rosemary
1 Put the flour in a large bowl. Add the yeast, salt and sugar and mix together. Add the melted butter, milk and water and mix to a soft dough.
2 Transfer to a floured surface and knead for 10 minutes, or until smooth and elastic. Place in a large, lightly oiled bowl, cover with cling film and leave in a warm place for about an hour, to rise. 3 Knock back the dough and knead until smooth and elastic. Divide into 26 equal pieces, approximately 40 g each. Take one piece at a time and roll into a ball. Lightly oil a baking tray or 25 cm pizza tray. Remove the Camembert from the wooden box and place the base in the centre of the tray. Return the cheese to the fridge.
4 Arrange 10 balls of dough around the box, leaving a small space between each one. Place the remaining balls around the outside, again leaving a small space between each ball. Cover loosely with lightly oiled cling film and leave in a warm place to rise for about 40 minutes, until nearly doubled in size.
5 Preheat the oven to 190°C, fan 170°C, Gas Mark 5. Brush the rolls with the egg glaze. Sprinkle half the rolls with oats and the remainder with a few salt crystals. Unwrap the Camembert and place in the wooden box in the centre. Cut a cross in the centre and sprinkle over the wine.
6 Bake for 25-30 minutes, until the rolls are golden and the cheese is runny. Transfer to a serving plate, or serve on the tray. Garnish with Peppadew peppers and rosemary sprigs and serve immediately.