Aromatic Baked Camembert with Garlic 'Tear and Share' Rolls - photo 1
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Aromatic Baked Camembert with Garlic 'Tear and Share' Rolls

Pikantne Snacks Dishes for Special Occasions New Year's Eve 150 min Medium 9 wyświetleń ~26.24 PLN - (0)
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Description

This dish is the essence of comfort and communal feasting, perfect for gatherings with friends or family evenings. Imagine a whole wheel of velvety Camembert cheese, baked to a perfectly gooey, stretchy consistency, scored and infused with aromatic garlic and sprigs of fresh rosemary. The whole thing is drizzled with a stream of golden honey that balances the salty flavor of the cheese. But that's not all! The cheese is surrounded by a wreath of fluffy, homemade rolls, which are brushed with garlic butter and parsley right after baking. The rolls are so soft that they can be pulled apart with fingers and dipped into the hot, melted cheese. The dish looks incredibly appetizing – the golden wreath of bread around the bubbling cheese creates a rustic yet elegant picture. It’s not just a meal, but a whole culinary experience that engages all the senses.

Ingredients (14)

Servings:
4
  • Wheat flour type 500 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • White sugar 15 g
  • Masło 82% 100 g
  • Egg 2 szt.
  • Camembert cheese 250 g
  • Garlic 6 ząbków
  • Fresh rosemary 0.1 pęczków
  • Liquid honey 20 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Coarse sea salt 2 szczypty
💰 Szacowany koszt dania: ~26.24 PLN (6.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough for the rolls

1

Start by preparing the yeast starter. In a small saucepan, heat 250 ml of milk. It should be slightly warm, at a temperature of about 37°C – when you put your finger in it, it should feel pleasantly warm but not hot. Too high a temperature will kill the yeast. In a large bowl, crumble 25 g of fresh yeast, add 1 tablespoon of sugar, and pour in the warmed milk. Gently mix with a fork until the yeast dissolves. Set the bowl in a warm place for 10-15 minutes. After this time, a thick, fluffy foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, White sugar
The best place for the dough to rise is a slightly warmed (up to 30°C) and turned-off oven. If after 15 minutes no foam appears, the yeast is likely inactive and you should start over with a fresh batch.
2

In a large bowl (or the bowl of a stand mixer), place 500 g of wheat flour and 1 teaspoon of salt. Mix the dry ingredients with a spoon or a whisk to evenly distribute the salt. Make a well in the center of the flour, resembling a volcano crater.

Ingredients: Wheat flour type 500, Salt
Sifting the flour will make it more aerated, and the rolls will be even fluffier. It's a simple trick that makes a big difference.
3

Pour the risen yeast mixture into the well in the flour. Add one egg (previously beaten with a fork in a small bowl) and 50 g of very soft butter, cut into small pieces. Start mixing the ingredients, initially using a wooden spoon or spatula, incorporating the flour from the edges into the center until the ingredients are loosely combined into a sticky mass.

Ingredients: Egg, Masło 82%
The butter must be really soft (at room temperature), but not melted. Take it out of the fridge about an hour before you start working. This will make it easier to combine with the dough.
4

Now it's time to knead the dough. If you are using a stand mixer, attach the dough hook and knead on medium speed for about 8-10 minutes. If you are kneading by hand, transfer the dough to a lightly floured surface and knead vigorously for 10-15 minutes. Knead by pushing the dough away from you with the heel of your hand, then folding it in half and turning it 90 degrees. Repeat this motion. The dough is ready when it becomes smooth, elastic, springy, and stops sticking to your hands and the surface.

A common mistake is adding too much flour while kneading. The dough will be sticky at first - this is normal. Knead it patiently, and the gluten will develop, giving the dough the right consistency. Only add flour when the dough is really wet and cannot be shaped.
5

Form a smooth ball from the kneaded dough. Grease the bottom of a large, clean bowl with a bit of oil. Place the ball of dough in it and turn it so that it is coated with a thin layer of fat. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free place for about 60-90 minutes. The dough should double in volume during this time.

Covering the dough with oil prevents the surface from drying out during rising, which could limit its growth. A warm place could be the previously mentioned slightly heated oven or a spot near a radiator.

Shaping and second rising

6

Prepare a round baking pan with a diameter of 26-28 cm (it can be a springform pan or a baking dish). Line the bottom with parchment paper. In the center of the pan, place the Camembert cheese (in its wooden box, without the paper packaging). Punch down the risen dough to deflate it, then transfer it to the countertop. Divide the dough into 16-20 equal parts. From each part, form a small, smooth ball by tucking the edges of the dough underneath.

Ingredients: Camembert cheese
To divide the dough into equal parts, the easiest way is to use a kitchen scale. Each bun should weigh about 40-50 grams. This way, they will all bake evenly.
7

Arrange the shaped rolls around the cheese in the mold, creating a wreath. Leave small gaps between them (about 0.5 cm), as they will rise further. Cover the mold with a cloth and set aside for the second rise for about 30 minutes. During this time, the rolls should puff up and connect with each other.

Do not place the rolls too tightly. They need space to rise freely. If they are too cramped, they may not rise properly in the oven.

Preparing the cheese and the oven

8

While the rolls are rising, prepare the cheese. Using a sharp knife, score the top of the cheese in a grid pattern, about 0.5 cm deep. Peel 3 cloves of garlic and slice them thinly. Press the garlic slices and small pieces of rosemary sprigs into the cuts in the cheese. In the meantime, preheat the oven to 180°C (fan) or 200°C (top and bottom).

Ingredients: Camembert cheese, Garlic, Fresh rosemary
Scoring the cheese not only looks impressive, but it also allows the flavors of garlic and rosemary to penetrate during baking. Do not score the cheese too deeply to avoid cutting through the bottom rind.

Preparation for baking

9

In a small bowl, whisk the remaining egg with one tablespoon of water using a fork. Using a kitchen brush, gently brush the surface of the risen rolls. If using, sprinkle them with coarse sea salt. This will give them a beautiful, shiny, golden color after baking.

Ingredients: Egg, Coarse sea salt
Brush the rolls very gently so as not to damage their fluffy structure. Use a soft silicone brush or a natural bristle brush.

Baking

10

Place the mold in the preheated oven. Bake for about 20-25 minutes, until the rolls rise and take on a deep golden-brown color, and the cheese inside becomes soft and slightly bubbling. Check with a toothpick – if it comes out dry when inserted into a roll, the dish is ready.

Every oven bakes a little differently, so keep an eye on the rolls towards the end of baking. If they start to brown too quickly, you can loosely cover them with aluminum foil for the last 5 minutes.

Garlic butter and final preparation

11

At the end of baking, prepare the garlic butter. In a small saucepan, melt 50 g of butter. Press the remaining 3 cloves of garlic through a garlic press or chop them very finely and add to the butter. If using, add the chopped parsley. Heat over low heat for a minute, until the garlic releases its aroma, but be careful not to burn it. Remove the baked dish from the oven. Immediately brush the hot rolls with the prepared garlic butter. Finally, drizzle melted cheese with a stream of honey and sprinkle with freshly ground black pepper.

Ingredients: Masło 82%, Garlic, Parsley, Liquid honey, Pieprz czarny świeżo mielony
Brushing the rolls with butter while they are still hot will make them absorb all the aroma and flavor, while also keeping them wonderfully soft.

Serving

12

Serve the dish immediately, hot, placing the entire dish on a board or trivet in the center of the table. Encourage guests to tear off pieces of the fluffy rolls and dip them in the melted, aromatic cheese. Enjoy!

This dish is made for sharing. Don't hesitate to eat with your hands – that's the whole fun of it!

Fun Fact

💡

Camembert cheese comes from Normandy in France, and its recipe was allegedly developed in the late 18th century by Marie Harel. Legend has it that she received the recipe from a priest whom she hid during the French Revolution. Baking the cheese whole is a popular way to enjoy a warming meal in the Alps, known as 'boîte chaude'.

Best for

Spotkanie z przyjaciółmi Wieczór filmowy Sylwester Nieformalna kolacja

Tips

🍽️ Serving

Serve the dish immediately after taking it out of the oven, when the cheese is most melted. You can place a bowl of cranberry or fig jam next to it, which contrasts wonderfully with the salty cheese. A glass of chilled, dry white wine, such as Sauvignon Blanc, or a light wheat beer pairs perfectly for drinking.

🥡 Storage

This dish is definitely best fresh and is not suitable for reheating – the cheese becomes hard and rubbery when warmed up again. If there are any buns left, they can be stored in an airtight container at room temperature for up to 24 hours.

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