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Dough Ball and Baked Camembert Wreath being pulled apart by 2 people
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5 from 2 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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetiser/ Nibble, Snack or Appetiser
Cuisine: Worldwide
Servings: 8
Calories: 412kcal


  • 250 g Camembert (bought in a round)
  • 500 g Bread flour
  • 2 1/2 tsp Fast action dried yeast
  • 1 tsp Salt
  • 1 tsp Caster sugar
  • 1 tbsp 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


Mixing By Hand

  • Put the flour, salt, sugar, yeast and oil into a large mixing bowl and add 3/4 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 3/4 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 1/2
  • 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


Calories: 412kcal | Carbohydrates: 51g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 621mg | Potassium: 357mg | Fiber: 3g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg