|80 g g||butter butter|
|1 tbsp tbsp||sugar sugar|
|7 g g|| dried yeast
|1 tsp tsp||salt salt|
|300 g g|| flour
|150 g g|| brie
(cut into small pieces)
|3 sprigs sprig|| rosemary
(leaves picked and chopped, reserving the tops (you can also use 1 tsp dried rosemary))
|20 g g|| pecan nuts
|1 tbsp tbsp||Runny Honey Runny Honey|
|75 g g||Cranberry Sauce Cranberry Sauce|
Brie, honey & pecan doughball tree
With a lovely crunch from the pecans and sweetness from the honey, this tear and share doughball tree makes a great centrepiece for any festive spread.
- 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.