Pull Apart Cinnamon Round with Baked Pecan Camembert

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

 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.