Cricket St Thomas Camembert Baked Brioche Tear & Share with Cranberry, Candied Nuts & Bacon Crumb

Method

• 1 Warm the milk gently in a small saucepan until it's lukewarm, then remove from heat.

• 2 In a large mixing bowl, combine the flour, dried yeast, caster sugar, and fine sea salt.

• 3 Add the lukewarm milk and 2 medium eggs to the dry ingredients. Mix until a sticky dough forms.

• 4 Gradually add the cold unsalted President butter. Cut into small pieces and knead the dough for 10-15 minutes until it becomes smooth, elastic and no longer sticky. You can dust the dough with extra flour as needed.

• 5 Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap. Let the dough rise in a warm place for about 1-2 hours or until it has doubled in size.

• 6 In a deep saucepan, heat oil for frying over medium heat.

• 7 Blanch the nuts in boiling water for 30 seconds then drain. Toss the warm nuts in icing sugar then deep fry for around 90 seconds until shiny and crisp.

• 8 Remove the nuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

• 9 In a food processor, combine the candied pistachios, candied pecans and crispy bacon. Pulse until you have a coarse crumb mixture.

• 10 Once the brioche dough has risen, punch the dough down to release any air bubbles and then empty it onto a floured surface. Divide the dough into small portions and shape them into balls, then roll into plats

• 11 Arrange the brioche dough plats around the Camembert. Score the camembert then glaze with cranberry sauce. After, brush the dough balls with the beaten egg yolk for glazing.

• 12 Bake the tear and share brioche at 180°C in the oven for 20-25 minutes, or until the brioche is golden brown and cooked through. Remove from the oven and immediately sprinkle the candied nut and bacon crumb over the hot CST Camembert, then finish with dried cranberries.