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Time: 2 hour and 35 minutes
Serves: 8-10
Ingredients:
125g warm water
130ml warm milk
500g strong white bread flour
7g fast action yeast
1 tsp salt
tsp sugar
1 tsp ground cinnamon
1 egg
250g camembert cheese, whole
2 tbsp unsalted butter
2 tbsp brown sugar
Pecan nuts, broken up with the Titanium Chef Baker
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Equipment: Titanium Chef Baker
Method
- Fit the dough tool and add water, milk, bread flour, yeast, sugar, salt, cinnamon, and egg into the appliance bowl. Fit the splashguard.
- Mix on minimum for 1 minute. Mix for a further 3 minutes on speed 1 until the mixture comes together.
- Place the dough on a lightly floured work surface.
- Cover with a damp tea towel and let rest for 1 hour.
- Place the dough on a lightly floured work surface. Cut the dough into 8-12 pieces, depending on how big you want your rolls. Roll each piece into a ball.
- Place the camembert in the middle of a large baking tray and arrange the dough balls around the camembert, touching each other.
- Cover with a damp tea towel.
- Prove for 30 minutes.
- Preheat the oven to 190°C and place the butter in a small saucepan.
- Heat in a microwave until melted. Brush the dough balls with half of the melted butter.
- Season with salt to taste.
- Mix the remaining melted butter with brown sugar. Score the top of the camembert and spoon over the sugar mixture.
- Top with pecan nuts.
- Bake until golden brown for 15-20 minutes at 190°C.
- Remove from the oven and let cool slightly before serving.
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