Preparation
- Melt 50g butter in hot water and leave to one side to cool until it is slightly warm.
- Mix the yeast, sugar, salt and flour in a bowl then pour in the butter and water and mix until a dough forms. Turn the dough out onto a work surface and knead for 8-10 minutes until it is smooth and springy. Lightly oil a clean bowl then add the dough and cover loosely with a tea towel. Leave to prove in a warm place for around 1 hour or until it has doubled in size.
- Knead the dough again briefly then tear off 25g pieces and flatten into a circle. Fill the centre with brie for richness and wrap the dough around it to form a tight ball.
- Line a baking sheet with baking paper and arrange the doughballs in a Christmas tree shape leaving a small space between each one. Cover again with a tea towel and leave to rise for 30 minutes.
- Preheat the oven to 200C/180C fan/gas mark 6.
- Melt the 30g butter and mix with the chopped rosemary and some seasoning.
- Brush over the doughballs and poke in the rosemary tops, brushing with butter. Scatter over the pecans to add crunch and bake in the oven for 25-30 minutes.
- Brush with any remaining butter and drizzle over the honey for sweetness as soon as they come out of the oven and serve with the cranberry sauce for dipping, for a lovely fruitiness.