Brie and Cranberry Stuffed Bread Bun Wreath

Name: Brie and Cranberry Stuffed Bread Bun Wreath
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 25
Ingredients: 500 g strong white bread flour, plus extra to dust; 1 x 7g sachet fast-action dried yeast; 1 1/2 tsp. caster sugar; 1 1/2 tsp. fine sea salt; 1 tsp. garlic granules; 350 mL milk; 75 g dried cranberries; Oil, to grease; 200 g brie, cut into 2cm cubes; 1 egg, beaten; 50 g unsalted butter; 2 sprigs of rosemary, leaves finely chopped, plus extra to decorate; 2 garlic cloves, crushed

By Ailsa BurtPublished: 17 December 2021

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preview for Stuffed Brie & Cranberry Buns

We love edible wreaths, and this bread bun wreath stuffed with oozing brie and cranberries is seriously tasty.

This would go perfectly with our Charcuterie Wreath!

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Yields:

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

1 hr 20 mins

Ingredients

500 g
strong white bread flour, plus extra to dust
1
x 7g sachet fast-action dried yeast
1 1/2 tsp.
caster sugar
1 1/2 tsp.
fine sea salt
1 tsp.
garlic granules
350 ml
milk
75 g
dried cranberries
Oil, to grease
200 g
brie, cut into 2cm cubes
1
egg, beaten
50 g
unsalted butter
2
sprigs of rosemary, leaves finely chopped, plus extra to decorate
2
garlic cloves, crushed

Directions

1. Step 1In a large bowl, combine the flour, yeast, sugar, salt, and garlic granules. Gently heat the milk in a saucepan until gently steaming and warm to touch. Add to the flour mixture and mix to combine thoroughly. Tip out onto a lightly dusted worktop and knead for 7-8 mins then add cranberries and knead again for a further 2 mins. It should be smooth, elastic and the cranberries evenly dispersed. Place in a lightly greased clean bowl and leave to rise for 1 hour, or until doubled in size.
2. Step 2Line a large baking sheet with parchment paper. Lightly grease the outside of a heat-proof ramekin, about 9-10cm in diameter, and place in the middle. Tip out onto your worktop and knockback lightly. Divide into 25 balls (approx 38g each). Flatten each ball slightly in the palm of your hand and add the brie. Pinch it closed to seal and form into a smooth ball. Arrange the formed dough balls on the baking sheet around the ramekin as you go, leaving a few mm of space between each one. You should have around 9 in the first circle. Then start on the outer circle, leaving a few mm of space between each one. Cover and leave for around an hour, or until doubled in size.
3. Step 3Preheat the oven to 190ºC (170ºC Fan). In a small pan, heat the butter and add the chopped rosemary and garlic, season lightly. Brush the balls evenly with the egg. Place into the oven and bake for 30-35 mins until golden. Drizzle over the rosemary-garlic butter and return to the oven for 3-5 mins. Remove and leave to cool slightly. Decorate with extra rosemary sprigs if you like and serve warm.