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Fig and shallot bread with honey-baked Camembert recipe

11 ratings

Gooey and oozy, this baked Camembert recipe, with homemade fig rolls, takes bread and cheese to the next level. Perfect for a sharing feast or Boxing Day buffet, everyone will love tearing off a fluffy bun filled with a fig and shallot swirl and dipping into the sweet, honey-baked cheese. See method

Serves 12
35 mins to prepare and 40 mins to cook, plus proving
507 calories / serving
Freezable

Ingredients

500g strong white bread flour, plus extra for dusting
7g fast-action dried yeast
25g butter
1 tbsp olive oil
250g shallots, halved
125g dried figs, chopped
handful basil leaves
2 x 250g whole Camembert
1 tbsp clear honey
1 tbsp pine nuts
3 thyme sprigs, leaves chopped

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2135kj
507kcal 25%
Fat
22g 32%
Saturates
13g 64%
Sugars
11g 12%
Salt
1.4g 23%

of the reference intake
Carbohydrate 60.5g Protein 21.4g Fibre 2g

Method

Mix the flour, yeast, a pinch of sugar and 1 tsp salt in a large bowl. Mix in 350ml lukewarm water to make a soft but not too sticky dough. Knead on a lightly floured surface for 10 mins until smooth and elastic. Transfer to a large oiled bowl and cover with a clean tea towel. Leave to rise for 1 hr or until doubled in size.

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Meanwhile, heat the butter and olive oil in a large frying pan and cook the shallots over a low heat for 15 mins, stirring occasionally, until caramelised. Set aside to cool.
Briefly knead the dough again, then roll out on a floured surface to a 25 x 35cm rectangle. Spoon over the shallots (reserving any pan juices), leaving a 2cm border along one of the long edges. Scatter over the figs and basil, then roll the dough up like a Swiss roll towards the border.
Cut into 12 equal pieces and place cut-side up, fairly close together, on a greased baking sheet. Cover with oiled clingfilm and leave to rise for 30 mins or until the pieces have joined together. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the top with the shallot pan juices and bake for 20 mins until golden. Cool slightly on a wire rack, then scatter over the basil.
Meanwhile, put the cheeses into snug-fitting baking dishes. Bake for 15 mins, then score the rinds, drizzle with the honey, and scatter over the pine nuts and thyme. Return to the oven for 10 mins, then serve.