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Lune + Wild

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Christmas Camembert Tear & Share

This is a real crowd pleaser, satisfying to make and to eat! 

Follow a standard bread recipe such as:

500g strong flour (wholemeal, granary or white)

7g / 1 sachet dried active yeast

300ml luke warm/ body temp water

1tsp honey

Pinch of salt

Weigh out your flour and mix in the salt. 

In a jug weigh out your water, getting the temperature so you almost can't feel it (neither hot nor cold). Add the honey and yeast and let sit for 5 mins in a warm spot to begin to bubble. 

Make a well in the flour then pour in your liquid, make a claw with you hand and move in circular motions to combine.

Once its come together, tip on to a lightly floured surface and begin to knead for 10 mins (or if you have a food mixer with a dough hook, work it for 3-4mims).

Once the dough has increased in elasticity and looks smooth, and springs back when you press a finger onto it...pop your dough into an olive oil greased bowl and cover with a tea towel.

Let it to prove in a warm area for 1 hour, or until doubled in size

Tip the dough onto a lightly floured surface and roll into a long sausage shape, this will knock the air out- that's ok! Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball, place your camembert or brie into the centre of a lined baking tray, then arrange the dough balls around it, leaving some space as they will rise and expand again.

Lightly cover with a damp tea towel and leave in a warm place to prove for another 40 mins-1 hr or until almost doubled in size.

Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) You can also stick rosemary and garlic into the cheese! Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. The cheese should be melted!

Once its all cooled slightly, tear, share, dunk and enjoy! 

With love, Lara