ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMEMBERT
Jan Schluter • August 8, 2025
ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMENBERT
This recipe uses Risen Flour’s Brioche Bread Mix.
INGREDIENTS
- 500g Risen Flour’s brioche bread mix
- Water + orange juice from zested oranges
- 1 tsp chopped rosemary fresh from the garden
- 1 tsp crushed garlic
- 2 oranges zested (see note)
- 25g Butter
For the dipping / basting
- 250g butter
- Rosemary sprigs
- Garlic
- Orange zest
- Camembert
- Garlic and rosemary
METHOD
- Prepare a round cake tin with butter or spray with oil, maybe a bunt tin, but if you don’t have one just use a plain one.
- Melt the butter and infuse the rosemary and orange zest for 30min, set aside.
- In a mixers bowl add the water, bread mix, yeast, rosemary, orange zest, and garlic
- Mix until full gluten development – 10 or 12 min in mixer or 6 min in Thermomix OR
- put your bread machine on dough setting
- Next, incorporate 25g of butter during the kneading process.
- Transfer to a bowl cover, to rise – 30 – to 1hr
- Take the dough out the bowl, roll it out and cut into 2.5cm pieces.
- Dunk each piece in the infused butter, place them in the tin one on top of the other. No pattern necessary. (see note)
- Cover and let it rest for another 45 – 1hr depending on the temperature inside your home.
- Halfway through proofing heat up your oven.
- Bake for 30min, then cover and bake for a further 15min or so.
- In the meantime, prepare the camembert
- Take it out the foil – score the top, place garlic and rosemary inside the scores - encase in baking paper and foil put to one side. Once the bread is baked place the cheese in the hot oven.
- Leave in the tin to rest for 10min, in the meantime prepare the camembert
- Once the bread is out the tin, dot with sprigs of rosemary place the cooked camembert in the centre of the bread, Brush loaf with the rest of the infused butter and serve.
Note: you can sub the orange out and just use cranberries in the dough and cranberry sauce in-between some of the balls of dough that you place in the tin before proofing/ baking.
