Dough Ball and Baked Camembert Wreath

5 from 4 votes

Dough Ball and Baked Camembert Wreath

A tear-and-share dough ball and baked camembert wreath is the ultimate sharing platter for parties. Topped with red pesto, this gooey cheese is crying out to be dipped into with buttery & garlicky sundried tomato dough balls.

USE THE TOGGLE BUTTON AT THE BOTTOM OF THE INGREDIENTS LIST FOR U.S. MEASURES

Prep Time30

Cook Time20

Total Time50

Course: Appetiser/ Nibble, Snack or Appetiser

Cuisine: Worldwide

Servings:

Calories: 412kcal

Author: Jane Coupland

Ingredients

250 g Camembert (bought in a round)
500 g Bread flour
2 ½ teaspoon Fast action dried yeast
1 teaspoon Salt
1 teaspoon Caster sugar
1 tablespoon Olive oil
300 ml Water (tepid)
45 g Sundried tomatoes Use those preserved in oil rather than dried
1 Egg
45 g Butter (softened)
1 Garlic clove Use 2 cloves for a really garlicky hit
5-6 Basil leaves

Metric - US Customary

Instructions

Mixing By Hand

Put the flour, salt, sugar, yeast and oil into a large mixing bowl and add ¾ of the water. Begin to mix, adding more water as necessary to form a soft, but not sticky dough
Turn out onto a lightly oiled work surface and knead for 5 minutes
Drain the sundried tomatoes and blot on kitchen paper. Chop finely and work to the dough, kneading for 5 more minutes until smooth and elastic. Proceed to the Rising and Proving stage

Mixing By Machine

Put the flour, salt, sugar, yeast and oil into the mixing bowl of a stand mixer fitted with a dough hook. Add ¾ of the water and let the machine run. After a few moments, turn off, scrape the sides of the bowl with a rubber spatula if necessary and then let the machine continue to mix. Add more water as necessary to form a soft, but not sticky dough (turn the machine off and feel the dough to guide yourself
Let the machine knead the dough for 5 minutes then turn off
Drain the sundried tomatoes and blot on kitchen paper. Chop finely and tip into bowl. Let the machine knead the dough for 5 more minutes, turning off and scraping any loose tomato back into the dough as required. Stop with the dough is smooth and elastic

Rising and Proving

Lightly oil a clean bowl and place the dough inside. Cover with a clean tea towel and leave in a warm place for around 2 hours until doubled in size
Turn the dough out onto a lightly floured work surface and knock back. Dived into small balls each weighing around 30g (1 oz). You will end up with approximately 27-28 balls
Lay baking parchment on a large baking sheet
Take the Camembert out of it's case and wrapper, then push it back into 1 half of the wooden case it came in, then place in the centre of the baking sheet
Using floured hands, roll each portion of dough into a ball and place arund the Camembert in 2 concentric circles
Cover loosely with a large plastic bag and leave to prove for 30-40 minutes until well risen
Meanwhile, preheat the oven to 210C/ 410F/ GM 6 ½
Beat the egg and use to glaze the dough (use a silicon brush and wipe gently over the dough balls to retain the good rise
Top the cheese with the pesto and slide the baking sheet carefully into the oven
Let cook for 20 minutes, then test the dough balls are cooked by using a digital food thermometer, such as a Thermapen, to check the temperature. It should be between 88C/ 190F and 93C/ 199F to be cooked sufficiently. If below 88C/ 190F, return to the oven, cook for a few more minutes and retest
While the wreath is cooking make the garlic butter: finely chop the basil and crush the garlic clove then mash into the butter using a fork
Once the wreath is baked, remove from the oven and brush the garlic butter over the dough balls using a silicon brush
Serve immediately

Nutrition