Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Roasted Garlic ‘Pull Apart’ Wreath with Camembert

Roasted Garlic ‘Pull Apart’ Wreath with Camembert

By Morrisons
Published on 08 December 2020
A delicious garlic bread wreath which makes a fabulous Christmas party centrepiece or Christmas dinner starter.
Shop for ingredients

Time and servings

2 hrs 30 minsTotal time
30 minsPrep time
2 hrsCooking time

Ingredients

  • 1 camembert, whole
  • 80 ml of white wine vinegar
  • 2 sprigs of rosemary, leaves only
  • 1 whole garlic bulb, skin on
  • 2 tbsp of extra virgin olive oil, plus extra to drizzle on
  • 1 tsp of golden caster sugar
  • 300 g of cranberries
  • 550 g of strong bread flour
  • 7 g of dried yeast
  • 50 g of caster sugar
  • 2 tbsp of red chilli flakes

Method

  1. Step 1

    Preheat the oven to 180c/160 fan gas mark 4/350F

  2. Step 2

    Place the garlic in a foil parcel and bake for 1 hour or until softened. Allow to cool.

  3. Step 3

    In the bowl of a stand mixer with a bread hook attached or in a large bowl, combine the bread flour, 10g salt, yeast, sugar and olive oil.

  4. Step 4

    Squeeze the garlic cloves out of their skins and chop up.

  5. Step 5

    Drizzle in 360ml of warm water and the chopped garlic and mix until it all comes together into a ‘tacky’ dough.

  6. Step 6

    Knead for 10 minutes with a machine or 15 minutes by hand until the dough becomes smooth.

  7. Step 7

    Place in a clean bowl, cover with cling film and allow to rise for 2 hours or until doubled in size. Once the dough has doubled in size, tip out and knead to take the air out of the dough.

  8. Step 8

    Now grease a large tray with olive oil and start to divide the dough into 16x50g sized pieces. Pull each piece around and under itself with both hands to make a smooth top and pinch the underneath.

  9. Step 9

    Once you have 16 rolls, use the Camembert pot or packaging in the middle of the tray as a guide and place the rolls around in two circles of 8. Leave an inch space between each and the Camembert guide as they will grow and join together when they prove and bake. Remove the Camembert guide and cover with slightly oiled cling film.

  10. Step 10

    Allow to prove for 45 minutes until puffed up and touching. They will grow more in the oven.

  11. Step 11

    Meanwhile, make the cranberry chutney by heating the vinegar in a small saucepan and dissolving the sugar. Add in the chilli and cranberries and bring to the boil. Add a little salt and then cook for 15-20 minutes or until reduced and sticky. Cool and set side until required.

  12. Step 12

    Preheat the oven to 200c/180fan gas mark 6/ 392F. Sprinkle the rolls with a little salt and bake for 15-20 minutes or until they are puffed and golden. As soon as they come out of the oven, drizzle with a little extra virgin olive oil. Allow to cool.

  13. Step 13

    Once the rolls have cooled, score the camembert in a criss-cross pattern and then poke in some rosemary sprigs into the top. Place this into a baking dish and bake for 15-20 minutes or until melted.

  14. Step 14

    Place the bread wrath on a heatproof serving platter and then place the hot camembert in it’s dish in the centre. Serve immediately with the cranberry chutney.