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    Home » Recipes

    21st December 2020 Desserts and Baking

    Home » Recipes

    Camembert Bread

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    Camembert Bread/Camembert Wreath is a joy to look at and eat. It makes the most beautiful and delicious centrepiece and can be easily adapted to include fillings or flavours that you like.

    Camembert Wreath in a tin on a grey towel

    Camembert Bread

    This recipe is inspired by a Kimberley Wilson recipe which I first saw and fell in love with several years ago via BBC Good Food. I have since made it a few times but this time round, I made Milk Buns rather then Brioche because I love how rich and incredibly soft they are. I didn't add a filling in the buns but I added a garlic butter on top of them instead. I also made it in a very large round tin. This isn't actually necessary and I have made it free form in the past. 

    How to make Camembert Bread with Milk Buns

    Full recipe is at the bottom of the page:

    Milk Buns use the Tangzhoug method where part of the Flour and Liquid in the recipe is pre cooked into a paste similar to a white sauce. This enhances the softness of the bread.

    Flour, Water and Milk in a pan

    Milk, Water and Flour in a pan with a thermometer reading 65C

    Tangzhoug in a bowl

    It is then cooled a little and added to a stand mixer or mixed by hand along with Flour, Eggs, Yeast, Milk, Sugar, Salt.

    Yeast and Milk in a bowl

    Yeast, Sugar and Milk in a bowl

    Eggs added to bowl

    Flour and Salt added to bowl

    Tangzhoug being poured into bowl

    Ingredients brought together in a bowl

    The dough is then rested before being kneaded for 10 - 15 minutes.

    Rested scraggly looking dough before being kneaded

    It is then rested again and kneaded again before the butter is slowly added in.

    Kneaded dough in bowl

    Butter being added slowly to dough

    It is then rested again for 5 minutes before testing to see if it is ready using the windowpane method.

    Kneaded dough in bowl

    Windowpane test showing fingers under dough

    Then it is covered and left for 1 hour to ferment.

    Fermented dough in bowl

    Then the wooden Camembert box is added to the tray or tin and the buns are formed and added around it. In this recipe, I made Milk Buns (25) weighing around 48 g each. 

    Wooden Camembert Box added to tin

    Dough being formed into bun

    Corners being folded in to form a bun

    Then they are left to proof again for 45 minutes to 1 hour. The cheese is added in and the rind is removed.

    Camembert rind removed and proofed ons around it in tin

    The bread is then baked for 12 - 15 minutes till golden.

    It is then bathed in garlic butter.

    Camembert Bread on grey towel

    Camembert Bread on a grey towel

    How to Serve

    You can serve this as it is or serve with Veggie Crudites or part of a larger cheeseboard as the centrepiece.

    Variations

    You can add Sesame Seeds, Dry Hers, Chilli Flakes to the top of the buns before baking.

    You can also stuff the buns with fillings of your choice. Just be careful that the filling is not too wet before adding.

    You can flavour the dough itself with herbs, spices etc.

    How to make Milk Buns ahead of time

    Prepare the dough, let it rise and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.

    You can also do the first rise in the fridge overnight and continue the following day.

    How to freeze Milk Buns

    You can bake the buns and freeze once cooled by covering in plastic wrap and then in an air tight container. 

    You can also freeze them after you have shaped them into buns. Simply cover the baking tray in plastic wrap. Once frozen, they won’t stick together anymore and you can place them in a freezer bag.

    Let them thaw and rise for about 4-5 hours, then bake. You can also freeze the baked dinner rolls. Therefore, if you want a smaller batch, you can make the entire recipe and bake only a few fresh rolls at a time.

    Active dry yeast vs instant yeast 

    Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to the warmed milk from the recipe and let it stand for a bit before continuing with the recipe.

    Fridge/Freezer Instructions

    This bread and cheese keeps well covered for 3 days in the fridge.

    The baked bread and cheese keeps well in the freezer for up to a month. To reheat, bring to room temperature overnight in the fridge. It won't need reheating once defrosted full but you can reheat in the oven at a low heat (Gas mark 2/150C) for 10 minutes or lightly microwave the bread rolls before serving.

    More Milk Bread Recipes:

    Hokkaido Milk Bread

    Milk Buns

    Stuffed Milk Bun Recipe

    The BEST Burger Buns

    Other recipes you may like:

    Buttermilk Roast Chicken

    Slow Cooked Leg of Lamb

    Slow Cooked Lamb Shoulder

    Crunchy Roast Potatoes

    Preserved Lemon, Cumin and Thyme Roast Chicken

    Home Made Aunt Bessie Style Roast Potatoes

    Yorkshire Puddings

    **If you make this recipe, please rate/comment or tag/DM us on Social Media. Thank you! 

    Camembert Wreath in a tin on a grey towel
    5 from 1 vote
    Print

    Camembert Bread

    Camembert Bread/Camembert Wreath is a joy to look at and eat. It makes the most beautiful and delicious centrepiece and can be easily adapted to include fillings or flavours that you like.

    Course Baking, Party Centerpiece, Starters
    Cuisine british, Japanese, Yudane
    Keyword Baked Camembert, Camembert Bread, Camembert Wreath, Fondue Camembert, Hokkaido, Japanese Milk Bread, Milk Bread, Tangzhoug, Yudane
    Prep Time 3 hours 15 minutes
    Cook Time 15 minutes
    Total Time 3 hours 30 minutes
    Servings 25 Buns
    Calories 194 kcal
    Author Safira

    Ingredients

    Tangzhoug

    • 55 g Milk
    • 200 g Water
    • 50 g Strong Bread Flour

    Dough and Cheese

    • 680 g Strong Bread Flour
    • 85 g Caster Sugar
    • 15 g Instant Dry Yeast
    • 230 g Milk Warm
    • 2 Eggs
    • 15 g Salt
    • 50 g Butter Softened
    • 250 g Camembert

    Egg Wash

    • 1 Egg
    • 1 tbsp Milk

    Garlic Butter

    • 3 tbsp Butter Melted
    • 1 tbsp Olive Oil
    • 2 cloves Garlic Crushed
    • 1 tbsp Dry Parsley

    Instructions

    1. Make the Tangzhoug - Combine Water, Milk and Flour. Whisk together till smooth and no lumps remain. Heat the tangzhoug till it thickens. You can, if you like check the temperature - it should be 65 °C.

    2. Remove to a bowl, cover and leave to cool.

    3. Combine Strong Bread Flour, Sugar and Yeast in a bowl. Add Milk, Eggs and Salt.

    4. Pour in the Tangzhoug. Stir together until no lumps remain and knead to form a dough. It will be very sticky. Leave the dough to rest for 15 minutes.

    5. Tip the dough onto your work surface or add to a bowl of a stand mixer. At this stage the dough is very sticky. To knead you will lift and smack it on the table and then fold the dough over repeatedly. I did not add flour to the bowl or surface. I did this for around 10 minutes. You can just put it in the stand mixer for 10 minutes at around speed 6. Cover the dough and leave it to rest for 10 more minutes.

    6. Slowly add butter bit by bit into the dough, folding after each addition.

    7. Knead again using the slap and fold method for 10 minutes or add to the bowl of your stand mixer and knead for 10 minutes at speed 6. Rest again for 5 minutes. Do the windowpane test by stretching the dough. It shouldn't tear. If it does, knead a little more and rest again.

    8. Leave the dough to rise in a lightly oiled covered bowl for 1 hour or until doubled in size.

    9. Shape the dough and divide into 25 buns. MIne weighed around 48g each. To do this fold in the edges, place your palm over the top and roll to form a bun shape.

    10. Add the Camembert box (minus the cheese) to the tray or tin you are using and add the buns around it. Cover with greased cling film and leave to rise for 45 minutes to 1 hour.

    11. Preheat oven to 220C/Gas Mark 7.

    12. Whisk the Egg and Milk together. Glaze the buns with the egg mixture.

    13. Add the Camambert Cheese into the box and remove the rind with a knife.

    14. Turn the heat down to 175 C/Gas Mark 5 and bake for 12 - 15 minutes until golden brown.

    15. Make the Garlic Butter by combinign all the ingredients for the galric butter in a small bowl and whiskign together. Brush over the hot buns.

    Recipe Notes

    How to Serve

    You can serve this as it is or serve with Veggie Crudites or part of a larger cheeseboard as the centrepiece.

    Variations

    You can add Sesame Seeds, Dry Hers, Chilli Flakes to the top of the buns before baking.

    You can also stuff the buns with fillings of your choice. Just be careful that the filling is not too wet before adding.

    You can flavour the dough itself with herbs, spices etc.

    How to make Milk Buns ahead of time 

    Prepare the dough, let it rise and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.

    You can also do the first rise in the fridge overnight and continue the following day.

    How to freeze Milk Buns

    You can bake the buns and freeze once cooled by covering in plastic wrap and then in an air tight container. 

    You can also freeze them after you have shaped them into buns. Simply cover the baking tray in plastic wrap. Once frozen, they won’t stick together anymore and you can place them in a freezer bag.

    Let them thaw and rise for about 4-5 hours, then bake. You can also freeze the baked dinner rolls. Therefore, if you want a smaller batch, you can make the entire recipe and bake only a few fresh rolls at a time.

    Active dry yeast vs instant yeast 

    Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to the warmed milk from the recipe and let it stand for 10 minutes before continuing with the recipe.

    Fridge/Freezer Instructions

    This bread and cheese keeps well covered for 3 days in the fridge.

    The baked bread and cheese keeps well in the freezer for up to a month. To reheat, bring to room temperature overnight in the fridge. It won't need reheating once defrosted full but you can reheat in the oven at a low temperature (Gas mark 2/150C) for 10 minutes or lightly microwave the bread rolls before serving.

    Nutrition Facts
    Camembert Bread
    Amount Per Serving
    Calories 194 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 36mg12%
    Sodium 357mg16%
    Potassium 70mg2%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 4g4%
    Protein 7g14%
    Vitamin A 222IU4%
    Vitamin C 1mg1%
    Calcium 61mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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