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- Roasted Garlic ‘Pull Apart’ Wreath with Camembert
Back Roasted Garlic ‘Pull Apart’ Wreath with Camembert
Roasted Garlic ‘Pull Apart’ Wreath with Camembert
A delicious garlic bread wreath which makes a fabulous Christmas party centrepiece or Christmas dinner starter.
Makes 16 pull apart rolls
- 1 whole garlic bulb, skin on
- 550g strong bread flour
- 7g dried yeast
- 1 tsp golden caster sugar
- 2 tbsp extra virgin olive oil, plus extra to drizzle on
- 1 Camembert, whole
- 2 sprigs rosemary, leaves only
- 300g cranberries
- 2 tbsp red chilli flakes
- 50g caster sugar
- 80ml white wine vinegar
Total time required
- Preparation time:
- Cooking time:
- Other time: Allow 2 hours for the dough to rise and 45 minutes to prove
- Preheat the oven to 180c/160 fan gas mark 4/350F
- Place the garlic in a foil parcel and bake for 1 hour or until softened. Allow to cool.
- 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.
- Squeeze the garlic cloves out of their skins and chop up.
- Drizzle in 360ml of warm water and the chopped garlic and mix until it all comes together into a ‘tacky’ dough.
- Knead for 10 minutes with a machine or 15 minutes by hand until the dough becomes smooth.
- 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.
- 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.
- 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.
- Allow to prove for 45 minutes until puffed up and touching. They will grow more in the oven.
- 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.
- 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.
- 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.
- 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.