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–+ servings
Camembert Wreath in a tin on a grey towel

Camembert Bread

Safira
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.
5 from 1 vote
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Prep Time 3 hours 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Course Baking, Party Centerpiece, Starters
Cuisine british, Japanese, Yudane
Servings 25 Buns
Calories 194 kcal

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
 

  • 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.
  • Remove to a bowl, cover and leave to cool.
  • Combine Strong Bread Flour, Sugar and Yeast in a bowl. Add Milk, Eggs and Salt.
  • 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.
  • 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.
  • Slowly add butter bit by bit into the dough, folding after each addition.
  • 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.
  • Leave the dough to rise in a lightly oiled covered bowl for 1 hour or until doubled in size.
  • 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.
  • 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.
  • Preheat oven to 220C/Gas Mark 7.
  • Whisk the Egg and Milk together. Glaze the buns with the egg mixture.
  • Add the Camambert Cheese into the box and remove the rind with a knife.
  • Turn the heat down to 175 C/Gas Mark 5 and bake for 12 - 15 minutes until golden brown.
  • 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.

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

Calories: 194kcalCarbohydrates: 25gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 36mgSodium: 357mgPotassium: 70mgFiber: 1gSugar: 4gVitamin A: 222IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword Baked Camembert, Camembert Bread, Camembert Wreath, Fondue Camembert, Hokkaido, Japanese Milk Bread, Milk Bread, Tangzhoug, Yudane
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