Ingredients ⁣


370 g bread flour⁣

20 g sugar⁣

8 g instant dry yeast⁣

8 g salt⁣

185-210 g whole milk (start low, add more if needed)⁣

70 g eggs (1 whole egg + 1 egg yolk)⁣

65 g unsalted butter, cubed and softened⁣


1-2 camembert cheese (250 g each)⁣

Fresh herbs, e.g., thyme, rosemary⁣

Olive oil⁣

Egg wash:⁣

1 egg⁣

1 tbsp water⁣

Bread toppings:⁣

50 g melted garlic butter or regular butter⁣

Couple of pinches flaky salt⁣

Method: ⁣

Start by making the dough:⁣

•Add all the ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. ⁣⁣⁣⁣

•Slowly add the butter, one cube at a time. ⁣⁣⁣⁣⁣⁣⁣⁣⁣

•Once all the butter is added, knead for 10-20 more minutes at low-med until the dough has a smooth surface and pulls away from the sides of the bowl.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

•Place the dough in a lightly oiled bowl, and proof at around 78F/26C for 90 minutes or until doubled in size. ⁣

Once the dough has doubled in size:⁣

•Line a baking tray with parchment paper and lightly dust it with flour. ⁣

•Place the wooden box base from one camembert in the center of the paper. ⁣

•Punch down the dough, divide it into 48 pieces, around 15 g each, and roll into balls. ⁣

•Arrange the dough balls in a circle around the wooden box. ⁣

•Outline a 💛 on the parchment with your fingers. Arrange the remaining dough balls on your tray, following the outlined heart.⁣

•Cover the bread and proof for about 30

 minutes. ⁣

•Take the Camembert out of the fridge and cut off the rind leaving a 1/2 inch rim all around. 

•Place cheese into the wooden box base in the center of the dough balls. Sprinkle herbs and olive oil on top of the cheese. ⁣

•Brush the bread with egg wash. ⁣

•Bake at 350F/180C for 15-20 minutes, until golden. ⁣

•Brush the bread with melted butter and sprinkle with flaky salt. Serve immediately.⁣

•Bake another camembert right away (this amount of bread should be enough for two cheeses), or save the leftover bread for the next day or freeze for later.

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