Tear-and-Share Buns with Camembert Centre
Prep: 30 mins Cooking: 55 mins
Forget your favourite foiled loaves, these tear-and-share buns with gooey Camembert filling will be the new crowd pleaser like you have never had before.
- 2 x packets of yeast
- 2 ½ cups lukewarm water
- 1 Tbsp sugar
- 720g flour
- Egg wash, for buns
- Sesame seeds, for sprinkling
- Sea salt, to season
- 125g whole Camembert, at room temperature
- Honey for serving
- Mix the yeast with 2 ½ cups of lukewarm water and sugar and leave aside for a few minutes. Arrange the flour onto a clean surface or in a large bowl. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the mixture liquid into the walls of the flour to incorporate and start to make a dough. As it comes together, knead well for 10 minutes or until it is smooth and springy. Cover and leave aside until doubled in size (about 2 hours).
- Preheat the oven to 180°C. Tear off even-sized balls and arrange in a circle in a greased Le Creuset 26cm Signature Skillet, leaving enough space for the Camembert in the centre after the buns have baked. Brush the buns with egg wash, sprinkle with sea salt and sesame seeds and bake for 30 – 35 minutes until lightly golden and the buns have baked through. If the buns sound hollow when knocked on, they are ready.
- Just before serving, nestle the round of Camembert in the centre and score the surface, drizzle with honey and bake for 5 – 10 minutes until the cheese starts to ooze and sizzle. Serve warm for dunking with an extra drizzle of runny honey.