Garlic Brioche Scrolls with Baked Camembert

Ingredients

Brioche Dough:

260g high-grade flour

12g dried yeast

260ml milk, lukewarm

175g Westgold Unsalted Butter, soft

420g high-grade flour

50g caster sugar

1 tsp salt

3 eggs, beaten

1 egg, beaten to glaze

250g camembert wheel

Garlic butter:

175g Westgold Salted Butter, soft

2-3 cloves garlic, crushed

½ c fresh herbs, chopped (rosemary, chives, parsley)

1 c fresh basil leaves

Fresh pepper

Method

To make the dough:

Put the first measure of flour and yeast into the bowl of an electric mixer. 

Pour over the warm milk and stir until combined. 

Cover the bowl with plastic wrap and leave until bubbly. 

Add the second measure of flour, caster sugar, salt and eggs. 

Using a dough hook slowly mix until it forms a soft dough, gradually add the butter in 4-5 lots. 

Knead for around 8-10 minutes until you have a smooth elastic dough. 

Cover with plastic wrap and leave the bowl in a warm place to double in size. 

This dough can be left in the fridge to prove overnight. 

To make garlic butter:

Mix all ingredients together and cover and leave at room temperature until needed.

To make the scrolls:

Gently tip the dough onto a lightly floured bench.  Roll out to a rectangle size of 70cm x 26cm. 

Spread out the garlic butter (reserve 1 tbsp to spread over the camembert) all over the dough and sprinkle over the basil leaves. 

Brush the top edge with egg wash to help it stick. 

Roll up into a tight roll and cut into 28 slices. 

Line a tray with baking paper and place the camembert in the center. 

Score the camembert just through the skin with an X and spread over the remaining tablespoon of garlic butter. 

Arrange the brioche rolls around the camembert so they are almost touching, brush with egg wash and cover with plastic and leave until they are risen and touching together.  

Preheat the oven to 180^oC.  Bake for around 20 minutes until the scrolls are golden and the camembert is liquid. 

Place onto a serving platter and serve.