Ingredients:
5 large eggs
½ cup warm milk
4 Cups BD All purpose Flour
2 ½ tsp BD yeast
1 ½ tsp BD granulated sugar
2 Tablespoons BD Local Honey
1 ½ tsp BD salt
2 tsp BD chili flakes
1 ½ cups BD Dried Cranberries, chopped
1 ¼ cups BD Walnuts, chopped
9 oz. softened butter, cubed
8 oz. Brie wheel
Once baked, ingredients you will need:
1 egg, beaten
1 pinch of BD Himalayan sea salt
2 Tablespoons BD Local Honey
Instructions:
Combine flour, yeast, sugar and salt in the bowl of a mixer. Add chili flakes, cranberries, walnuts and mix thoroughly.
Whisk eggs, milk and honey to incorporate in a separate bowl. Once mixed, make a well in the center of the flour mixture. Mix to bring this combination roughly together. Using a dough hook attachment for our mixer, slowly add the butter a bit at a time until it is all in the batter. Knead the dough on a fast setting for 10 minutes. Cover and place in the refrigerator overnight (18 Hours of proofing time).
Next day, line a large baking tray with some parchment paper. Remove Brie from wrapping and then place back into the cardboard/wooden ring. Place the brie’s round cardboard/wooden ring in the center of the baking sheet and place the brie itself in the refrigerator. Be sure to remove all labels from cardboard/wooden ring. Leave the top off the brie.
Place the dough on a floured surface and knock the air out of it. Roll out into a sausage shape and divide into 5 equal parts. Divide each fifth into another 5 pieces, making a total of 25 dough pieces. Roll each piece of dough into a circle using your palms. Arrange these dough balls around the brie wheel. Continue circling around, behind the current dough balls you’ve placed, leaving a bit of a gap for expansion between the balls. Continue until all 25 dough balls are in a circle around the brie wheel. Cover and let sit in a warm place until they double in size.
Preheat the oven to 375 degrees F. Take the brie out of its wrapper and replace it with the cardboard brie wheel. Brush the dough with the beaten egg and sprinkle with a generous pinch of salt.
Bake for 20-23 minutes.
Cut the white top of the brie casing off and drizzle the honey on the top of the brie and over some of the bread if desired. Enjoy the oozing brie by breaking off a bread piece and dipping it into the brie.
Yields 24 servings