Ok, she’s a bit of a wonky Christmas tree but for day 4 of Noshmas we have baked brie and doughballs with a cranberry glaze. It’s the ultimate crowd pleaser and perfect for sharing (or not!)
Prep & cook time: 3 hours 30 mins
Serves 4-8 people
800g bread flour
7g dried yeast
2 x round brie cheese/camembert – I used brie
1 tbsp dried rosemary
2 garlic cloves
1 tbsp butter
1 tbsp cranberry sauce, plus extra on the side
1. Into a mixer or food processor pour in the flour, yeast and 1tsp salt. Gradually pour in 500ml lukewarm water and mix slowly for 3-5 mins until it forms a smooth dough. Cover with cling film and leave in a warm place for 1 hour and 30 mins.
2. line a baking tray with baking paper and sprinkle with a light dusting of flour. Use the box from the cheese as a centre point and draw whatever shape you want to make into the flour.
3. Divide the dough into four pieces, then each of those into eight, there should be 32 pieces in total. Roll into balls and place onto the tray. Start in the middle and work your way out. Cover with a damp cloth and leave for another hour.
4. Preheat the oven to 180 degrees. Slice the garlic cloves into three or four. Cut small indents into the cheese and poke the garlic into the holes, along with a few rosemary leaves. Drizzle with oil and pop into the box in the centre of the bread. Put the other cheese back in the box on a baking tray.
5. It’s time to bake the bread, before doing so sprinkle with a few rosemary leaves and sea salt. Drizzle with olive oil or truffle oil for some extra decadence. Pop the bread into the oven for 30 mins, until golden and bake the other cheese at the same time.
6. Five minutes before the bread is ready, melt the butter and combine with the cranberry sauce.
7. Once the bread is done, using a pastry brush lightly brush the glaze over the bread. Carry your masterpiece to the table and watch everybody swoop in. Once the first cheese has finished, swap for the other one. Best washed down with a glass of fizz!