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Baked Camembert with Brioche-Wreath

This Baked Camembert with Brioche-Wreath is the ultimate Christmas centerpiece – golden, pull-apart brioche rolls wrapped around a wheel of creamy camembert, finished with honey and rosemary. Simple to make, stunning to serve, and guaranteed to disappear fast!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Brioche Wreath
  • 2 cups all-purpose flour
  • 1/3 cup lukewarm milk
  • 2 large eggs room temperature
  • 1/4 cup unsalted butter softened
  • 3 tbsp sugar
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 1 egg yolk beaten with 1 tbsp milk, for egg wash
Camembert Center
  • 1 wheel of camembert cheese about 250 g, paper removed
  • 1–2 garlic cloves thinly sliced
  • 2 sprigs fresh rosemary plus extra to garnish
  • 1–2 tbsp honey or maple syrup for drizzling
  • flaky sea salt and black pepper to taste
Optional Garnishes
  • 2 tbsp chopped walnuts or pecans toasted
  • 2 tbsp cranberry sauce or fig jam for serving

Equipment

  • Mixing Bowl
  • Baking tray or round pan
  • Parchment paper
  • Pastry brush
  • Oven

Method
 

  1. In a mixing bowl, combine the flour, sugar, yeast and salt. Add the milk, eggs and softened butter, then mix and knead until you have a soft, smooth brioche dough. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
  2. Line a baking tray or round pan with parchment paper. Punch down the risen dough and divide it into 14–18 equal pieces. Roll each piece into a small ball.
  3. Place the camembert wheel in the center of the tray. Arrange the brioche balls around it in a ring shape, leaving a little space between each ball to allow for rising.
  4. Cover the wreath lightly and let the dough proof again for about 20–30 minutes while you preheat the oven to 180°C (350°F).
  5. Score the top of the camembert with a crosshatch pattern. Tuck in the sliced garlic and rosemary leaves. Brush the brioche dough balls with the egg wash for a glossy finish.
  6. Bake for 22–25 minutes, or until the brioche is puffed and deep golden and the camembert is hot and soft in the center.
  7. Remove from the oven, drizzle the camembert with honey or maple syrup and sprinkle with flaky salt, pepper, and toasted nuts if using. Garnish with extra rosemary.
  8. Serve immediately while hot. Pull apart the brioche balls and dip them into the melted camembert for the perfect festive appetizer.

Notes

You can assemble the brioche wreath and camembert up to a few hours ahead and keep it covered in the fridge. Bring back to room temperature while the oven preheats, then bake as directed. For a savory twist, replace the honey with garlic butter or truffle oil.