All it takes to make these camembert wreath buns is a little bit of patience, and a lot of twisting. This is a great idea for lunch, or for when you have people over for drinks.
Some of you may remember the terrible drought we have just come out of. We were restricted to 50 litres of water per person per day. And from that many water saving habits have stuck. One of them is catching the shower water in a large plastic bowl. This is then tipped into a bucket and used to flush our one toilet. We turned the water off to the cottage toilet and instead use grey water in the cistern. Last weekend while tipping the water into the bucket I caught my left index finger. It twisted enough to hurt a little bit. And the result was a slightly swollen finger. It did not bother me that much until I got to work on the Monday. Much of what I do in the office involves typing.
And with the finger a little bit sore I just could not manage to hit the keys properly. In fact, it made me feel a little off in what I was doing. Simple typo errors were creeping in to my work which meant a lot of backspacing. And that key on my keyboard keeps on getting stuck. So I found work a little bit frustrating to say the least. Hopefully my finger will heal quickly and the discomfort will go away. Until then, I shall have to be very patient with myself.
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Camembert Wreath Buns
- 360 g flour, plus extra for dusting
- 10 g instant dried yeast
- 10 g fructose
- 250 mls water
- 10 g salt
- oil for greasing
- sesame seeds for sprinkling
- 1 large wheel camembert
- 6 bay leaves
- Place the flour, yeast and fructose into a stand mixer bowl
- Using a dough hook, mix for one minute to combine the ingredients
- Add the water and mix until a dough forms
- Knead for one minute then add the salt
- Continue kneading for 9 minutes
- Turn out onto a lightly floured surface and roll into a ball
- Place into a lightly oiled glass bowl, seam side down
- Cover and leave to rise until doubled in size
- Turn out onto a lightly floured surface and gently knock back
- Roll into a ball, flatten into a disc and place onto a round lined baking tray
- Make a hole in the middle and stretch like you would if making a bagel
- When the hole is big enough to fit a round baking dish for your camembert, place the dish in the hole
- Cut the dough into 8 wedges leaving a 5cm edge of dough around the baking dish
- Twist each piece of dough clockwise, 2 or 3 times
- Cover with lightly oiled cling film and set aside to rise until doubled in size
- Preheat the oven to 180° Celsius
- Spray the dough with water and sprinkle the sesame seeds on top
- Cut 6 slits into the Camembert and place the bay leaves into the slits
- Place the Camembert into the baking dish
- Place the baking tray into the oven for 25 minutes
- Remove and let the buns cool to the touch before serving
Inspiration published on Lavender and Lime March 16:
To a life well lived in 2020!