Brioches are small French butter buns. These buns are soft, intensely buttery and have a beautiful golden crust. You can make them from plain dough or add chocolate or dried fruit to it. These buns are fantastic served for breakfast or as an addition to soups or cold snacks. I like to eat brioche with fruit jam or chocolate. Today, I invite you for brioches of a slightly different version, because they baked with Camembert cheese. I do not fill the buns with cheese, but I bake them around it. Such brioches are great as a party snack.
I start preparing these brioche buns by making the dough. It is a yeast-based dough, to which I add eggs, milk, flour, a little sugar and salt, and a lot of butter. I also add a bit of Provençal herbs to it, to give the buns a herbal aroma. I leave the yeast dough to rise, and when ready, I shape it into small balls, which I then place around the cheese and set the whole thing aside to rise. Before putting it in the oven, I sprinkle the brioches with poppy seeds. The sprinkles do not have to be poppy seed, you can also go for white or black sesame seeds, linseed or fenugreek. I bake the buns until their crust is golden-brown, and at the same time, I pay attention to the cheese, because it should have a liquid consistency. It is best to serve the baked Camembert cheese and brioches a few minutes after baking. I recommend you the following recipe for brioche buns with baked Camembert cheese and I wish you a tasty one.
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Ingredients for brioche buns with baked Camembert.
Yeast dough:
- 120 ml lukewarm milk
- 400 g bread flour + extra for dusting
- 1/2 teaspoon of salt
- 7 g instant yeast
- 2 eggs “L”
- 100 g butter
- 20 g icing sugar
- 1/2 teaspoon of herbs de Provence
Additionally:
- 250 g Camembert cheese
- 3 small cloves of garlic
- 2 big springs of rosemary
- 1 tablespoon of poppy seeds
- 1/2 teaspoon of dried thyme
- 1 egg for brushing the buns
How to make brioche buns with baked Camembert.
Combine lukewarm milk with yeast in a cup and set it aside for 10 minutes.
Put flour, icing sugar, salt and Provençal herbs into a bowl. Add the risen yeast, eggs and mix for 2-3 minutes. After that time, gradually add the softened butter, then knead the dough for about 8 minutes. Cover the bowl with the dough with a cloth and set it aside in a warm place for an hour. The dough should double its volume.
Cut the top layer of the Camembert cheese, then put in the middle of the cheese cut garlic, rosemary sprigs and sprinkle with thyme
After an hour, put the dough on the kitchen counter, lightly sprinkled with flour, divide it into 20 parts and shape them into small balls. Line a large baking tray with baking paper, put Camembert in the middle of it, 8 balls of yeast dough around it, keeping some space between them. Next, place the remaining balls of yeast dough in the next row, also keeping about one-centimetre gaps between the balls. Cover everything with a cloth and leave it to rise for 20 minutes. Brush the brioches with an egg and sprinkle with poppy seeds. Put the tray with the buns in the oven preheated to 180 degrees Celsius for 30-35 minutes. After baking, the brioches should be browned and the cheese should be smooth and melted. Allow the baked brioches to cool down for a while, but serve while still warm.
Good to know when making brioche buns with baked Camembert.
The Camembert cheese that you use in this dish should be purchased in a wooden package. Place the Camembert together with the packaging on the baking tray, so that the cheese will not flow out or burn during baking.
Do you like dishes with Camembert? If so, try our recipe for Chicken roulades with Camembert.
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