Spring might be in the air, but don’t tell my latest bread experiment that. Yes, cranberry season is long gone, and I felt a bit odd using them without the prospect of turkey dinners and mulled wine, but I couldn’t help reaching for them anyway. So, here they are! Sweet cranberry fig sauce melded with earthy, salty Camembert in whole wheat (pull-apart) buns. (Perfect for sharing.) I made them on Sunday afternoon and ate one while it was still warm and gooey with some strong earl grey.
The inspiration for these came from BBC Good Food’s Festive Brioche Wreath, which looks absolutely outstanding. I wanted a less time-consuming version–brioche dough needs a long, cool rise–and thought about simply adapting my go-to sweet dough recipe for it.
As tasty as these buns were, I think I would love a savoury version even more. Imagine a pull-apart bread with Camembert, caramelized onions and ham/prosciutto. Mmm!
After making the sweet bun dough, divide into eight to ten pieces.
Two different methods for the filling: stuff the cheese and cranberry inside OR score the top of bread and insert filling.
Egg wash (obvi!) needed for a glossy finish once it is baked.
And here’s the bun after it has cooled.
- 1 batch of Sweet Bun Dough recipe from my Candied Orange and Cardamom Bread using whole wheat flour for the ferment and regular white bread flour for the rest.
- 1/2 tablespoon of Cranberry Sauce per bun — I used this one here.
- Bake at 350 F for 15-20 minutes, until golden brown.