Description
Warm brie baked in a homemade brioche ring—a showstopping lunch or party appetizer. Serve with a simple green salad for a complete meal.
Ingredients
Units
Scale
- 1 quantity (1 quantity) Multicolored buns dough
- strong white bread flour
- 2 lbs (1 kg) large ripe brie
- 2 cloves (2 cloves) garlic cloves
- a few small sprigs of fresh rosemary and thyme
- 2 tbsp (30 ml) good extra virgin olive oil
- dash of Pernod
- 2 quantity (2 quantity) eggs
- pinch of fine sea salt
Instructions
- Make the dough.
- When the dough has rested, lightly flour your work surface and roll the dough into a rough circle.
- Place a large baking ring (about 12 inches in diameter) on top of a baking sheet, then press in a large sheet of parchment paper.
- Lower the dough into the paper, and use your fingertips to gently press it down in the center, and outwards into the shape of the ring, creating an indent big enough to hold the brie, while forming a rim around the outside of the cheese.
- Put in the brie, and score the surface with a sharp knife in a criss-cross fashion.
- Push the slices of garlic into the cuts, along with the sprigs of fresh rosemary and thyme. Drizzle with olive oil.
- Cover with a large freezer bag and leave to rise for about 45 minutes.
- While the dough is rising, preheat the oven to 375°F (190°C), and beat the eggs with the salt for the glaze.
- Brush the rim of the dough with the egg glaze, and transfer the baking sheet to the preheated oven.
- Turn down the heat to 350°F (177°C), and bake for about 30 to 40 minutes, until the cheese has melted, and the rim of the brioche is a dark golden brown. Check that the base of the brioche is also dark golden brown by carefully lifting the parchment paper.
- Remove from the oven, and holding the parchment paper, lift the brioche from the ring onto a board.
Notes
- For a richer flavor, add a tablespoon of honey to the egg wash before brushing the brioche.
- If you don’t have Pernod, you can substitute with white wine or even a touch of lemon juice.
- To easily remove the baked brie from the ring, let it cool slightly before lifting it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 large slice
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 100