Baked truffle brie with brioche – recipe
Baked truffle brie with brioche – recipe
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In this centrepiece by Esther Clark, fluffy brioche buns are baked with truffle brie for dunking – perfect for a New Year’s Eve celebration. This indulgent centrepiece, buttery brioche baked around Tesco Finest French brie with truffle, will delight festive guests. Once baked, the creamy brie layered with on-trend white Italian truffle turns into a perfect gooey dip. Serve with Tesco Finest fig and balsamic chutney to finish it all off.
![[Esther Clark]](https://i.guim.co.uk/img/uploads/2024/09/26/Esther_Clark_profile.png?width=75&dpr=1&s=none&crop=none)
Prep 40 min, plus rising time. Cook 25 min. Serves 6. 450g Tesco Finest very strong bread flour. 3⁄4 tsp fine sea salt. 30g caster sugar. 7g sachet fast action yeast. 100ml Tesco Finest Jersey whole milk. 4 Tesco Finest free range Bluebell Araucana eggs, at room temperature.
200g unsalted butter, cut into cubes and softened. 2 Tesco Finest French brie with truffle. To serve. Handful thyme leaves. Tesco Finest fig and balsamic chutney. To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt on one side, and the sugar and yeast to the other. Mix briefly with your hands, then again using the dough hook. Tip the milk into a small pan and heat over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat three of the eggs. With the motor on medium speed, slowly add the beaten eggs and mix for 10 minutes, then add the butter, one or two cubes at a time, until combined – this will take about 5-8 minutes. Scrape down the sides of the bowl. The dough will be very soft.
