Party season is here, and this cranberry & camembert wreath is bringing the festive cheer to the table. If you're entertaining over Christmas this makes for an impressive centrepiece for tearing and sharing.
You Will Need:
For the dough...
- 350g strong white bread flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 sachet (7g) fast-action dried yeast
- 200ml warm water
- 3 tablespoons cranberry sauce
- 1 egg
- 1 x 250g Camembert in a wooden box
- Rosemary & thyme
Serves 10 to 12 as an appetiser
How To Make:
1. Place the flour, salt, sugar & yeast into a large mixing bowl. Slowly stir in the water, a little at a time, until the mixture comes together to form a dough.
2. Turn the dough out onto a well-floured surface and knead for 5 to 10 minutes until the dough is smooth and elastic.
3. Place the dough back into the mixing bowl, cover with a damp tea towel and allow to prove until doubled in size.
4. Prepare a large baking tray by lining with greaseproof baking paper.
5. Place the wooden base of the camembert's packaging into the centre of the baking tray.
6. Gently punch the dough to deflate. On a lightly floured surface roll the dough into a rectangle, roughly 30cm long and 20cm wide.
7. Spread the cranberry sauce evenly over the dough.
8. Starting from the long side of the rectangle roll the dough into a spiral.
9. Transfer the spiralled dough to the baking tray and arrange around the wooden box.
10. Use a sharp pair of kitchen scissors to snip the overlapping ends of the dough so they sit tightly together, then continue snipping around the dough at 1-inch intervals. Snip deeply into the dough, around 1 inch, but be careful not to go all the way through.
11. Gently twist each cut piece of dough so each spiral is facing upwards.
12. Cover with a damp cloth or cling film and allow to prove for a further 25- 30 minutes.
13. Pre-heat oven to 200°C /180°C fan/gas mark 4.
14. Break the egg into a small mixing bowl, whisk and then glaze the wreath with the beaten egg.
15. Bake for 15 minutes, then unwrap the camembert and place into the wooden box at the centre of the wreath. Return the wreath to the oven and bake for a further 10 to 15 minutes, until golden brown.
Allow to cool a little, scatter over a few herbs before serving.
- To get ahead, you can bake the wreath up to a day in advance. Prepare and bake as above but omit the cheese. The following day, pop the cheese into the centre of the wreath and place into the oven, pre-heated to 180°C /160°C fan/gas mark 3, for 15-20 minutes.
- Camembert with cranberry sauce is a great flavour combo, but if cranberry sauce isn't your thing then Pesto, garlic butter, Branson pickle or even harissa (if you like it spicy!) would make great alternative fillings in place of the cranberry sauce.
- For a more substantial sharing platter serve the wreath with crudites and antipasti. Pigs in blankets would make a great festive addition to the feast and why not add a scattering of rocket for a touch of colour too.
An extra special thank you to Elle Townsend for this lovely recipe! This is Elle's last recipe with us here at Trimcraft and we're sad to her go but excited to see when her incredible baking journey takes her next. If you’re interested in seeing any of her other lovely makes then check out her Instagram feed where she regularly posts the most incredible food!
Will you be making Elle’s Tear and Share Christmas Camembert? We’d LOVE to see if you give these a try, so don’t forget to #Trimcraft and tag @elle_jane_ when uploading to social media, and to share your yummy makes in the Inspiration Area.