Brie and Caramelised Garlic Boule
Dean Brettschneider made one large version of this recipe at a cooking class. We like the recipe so much we often make little ones.
10 x 25g-30g round bread rolls
100g brie, cut into 10 pieces
1 tablespoon chopped parsley leaves
Line a baking tray with baking paper.
Using a small sharp knife, cut around the outside circumference of the dinner rolls, leaving a small rim of bread.
Following the cut already made, cut out a disc of bread to create a cavity large enough to take two pieces of Brie. (keep bread for breadcrumbs)
Place a piece of brie into the cavity in the roll and press to fill the cavity. Spread 1 teaspoon Caramelised Garlic over the top of the cheese.
Place boules on prepared baking tray, cover with plastic wrap and refrigerate until ready to serve.
Preheat oven to 210°C.
Place boules into oven for 10-12 minutes or until they are crisp and cheese is soft and melting.
Remove from oven and set aside for 5-6 minutes before serving – this is important as the cheese will be runny inside and super hot!
Sprinkle with chopped parsley and serve.
250g garlic heads, separated into cloves
25ml olive oil
25ml balsamic vinegar
¼ teaspoon flaky sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon finely chopped rosemary leaves
Place garlic cloves into a pot of boiling water and boil for 5 minutes (depending on size of cloves) or until just soft (test by pushing a sharp knife into garlic; it should slide in easily). Pour through a sieve and refresh under cold water. Peel garlic and set aside.
Into a small heavy-based frypan set over medium heat pour oil and heat until hot.
Add garlic and cook for 1 minute, taking care not to burn it. Add water and balsamic vinegar and, as the mixture bubbles, add sugar, salt, pepper and rosemary. Reduce heat to its lowest setting and simmer for approximately 3-4 minutes or until thick syrup has formed and garlic is soft.
Transfer to a bowl. Using a fork, mash caramelised garlic to a spreadable past that is touch in texture. Set aside to cool. Alternatively refrigerate for up to 3 days or until required.
Soft White Buns
(makes 25 dinner rolls)
2 teaspoons active dried yeast granules
1 tablespoon sugar
½ cup lukewarm water
1 cup milk
2½ teaspoon flaky sea salt
525g (3½ cups) flour plus extra for sprinkling
olive oil for greasing bowl
Into a food processor fitted with a metal blade, place yeast, sugar and warm water. Process for 5 seconds, and then leave until frothy (this could take up to 15 minutes).
In the meantime, melt the butter, add the milk and salt, and warm to the same temperature as the yeast mixture.
Add flour and the milk mixture to the bubbly yeast and process for about 30 seconds.
Transfer mixture to a lightly oiled bowl and cover bowl with gladwrap. Leave in warm place for 1 hour or until it rises to twice its original size.
Turn the dough out of the bowl and knead until smooth and shiny. Break the dough into 30g pieces and shape into little balls.
Spray a baking tray and place balls onto tray approx. 1.5cm apart (this allows room for proving but means buns will join together slightly to prevent drying out in the oven).
Cover loosely with oiled gladwrap and place in a warm area. Prove for a further 20-25 minutes or until doubled in size. Preheat oven to 230ºC.
Remove gladwrap from tray and sprinkle balls of dough with extra flour. Bake for 10 minutes or until golden brown and cooked through.
Note: Soft White Dinner Rolls can be made in advance and frozen raw. i.e. Once buns have been shaped [and before proving the second time] cover with oiled gladwrap place in the freezer and freeze for up to two weeks. At point of service, preheat oven to 230ºC, defrost rolls, leave to prove until doubled in size, dust with flour and bake 12-15 minutes.