We love this recipe created by local Sunshine Coast chef, Cameron Matthews, and is best enjoyed share style with good friends + good wine! Serves 6.
- 200g Woombye Triple Cream Brie
- 2 tsp dried yeast
- 60ml warm milk
- 55g castor sugar
- 300g “00” flour
- ¼ tsp salt
- 3 eggs
- 125g butter
- 1 punnet raspberries
- 1 punnet blueberries
Combine the yeast, milk and 1 tablespoon of caster sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine the flour, salt and remaining sugar in a large bowl and make a well in the centre. Pour yeast mixture and eggs into the well and stir until just combined. Turn on to a lightly floured surface. Knead for 5 minutes or until smooth.
Add 1-2 pieces of butter to the dough and knead until well incorporated.
Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 200°C. Line a baking tray with baking paper; place the brie in the middle of the tray.
Use your fist to knock back the dough and knead for 2-3 minutes or until smooth. Divide into 12 even portions and roll each portion into a ball. Place the rolled dough, touching, evenly around the brie.
Set aside in a warm, draught-free place for 30 minutes to rise. Brush each brioche with extra egg. Bake in preheated oven for 15 minutes or until golden brown and cooked through and the brie has a molten centre.
Remove to a serving dish and scatter with berries, serve immediately.