Nadiya Hussain’s Cranberry and Chilli Brioche Wreath
Nadiya Hussain's brioche wreath, as seen on her BBC2 series Nadiya Bakes, is studded with cranberries and served with camembert for dipping. The perfect Christmas tear and share bread.
From the book
Nadiya Bakes
A collection of all new baking recipes accompanied by gorgeous photography
Packed with cakes, pies, and puddings to warm the heart and lift the spirits
Including mouthwatering savoury bakes as well as irresistible sweets
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Introduction
Any recipe where there is bread and cheese involved, I am there! Every time my tummy rumbles, I hear it say ‘bread and cheese, please’. I don’t ask for much, so usually it’s just a very thick slice of brown bread all smothered in butter, too cold out of the fridge, covered by an unevenly sliced slab of cheese. But occasionally I like to fancy things up and, my goodness, is this recipe worth the time! A beautiful wreath of chilli-laced brioche balls surround a baked Camembert that’s topped with a dollop of marmalade. Expect a flavour explosion of sweet and savoury, all soft and oozy, and impossible not to love.
Ingredients
| 4 | large eggs |
| 20ml | whole milk |
| 350g | strong bread flour, plus extra for dusting |
| 7g | fast-action yeast |
| 30g | caster sugar |
| 5g | salt |
| 2 tsp | chilli flakes |
| 200g | dried cranberries, chopped |
| 200g | unsalted butter, softened and cubed |
| 1 x 250g | Camembert with a wooden casing |
| To finish: | |
| 1 | egg, lightly beaten |
| a good pinch of | sea salt |
| 2 tbsp | fine-shred marmalade |
Essential kit
You will need: a free-standing mixer with a dough hook attached.
Method
Prep time: 40 minutes, plus overnight proving. Cook time: 20 minutes.
Whisk the eggs and milk to incorporate.
Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and the cranberries and mix through. Make a well in the centre, add the milk mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry. Using a free-standing mixer with a dough hook attached, slowly add the butter a little at a time until you have used it all up, then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight.
Next day, line a large baking tray with some baking paper. Take the bottom half of the wooden casing the cheese comes in and put it in the centre of the baking tray. Put the cheese back in the fridge.
Tip the dough out onto a lightly floured surface and knock the air back. Roll out into a sausage shape and divide into 5 equal pieces. Divide each one into 5, so you have 25 little dough balls. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased clingfilm and leave until doubled in size.
Preheat the oven to 190°C/fan 170°C/gas 5. Take the cheese out of the wrapper and pop into the wooden casing. Brush the dough balls with the beaten egg and sprinkle all over with a generous helping of salt. Bake for 20 minutes.
Add spoonfuls of marmalade to the hot cheese and you are ready to eat.
Reviews
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