Bread Bun Wreath - Pare Parāoa Iti

5 from 2 votes

Bread Bun Wreath - Pare Parāoa Iti

Rosemary scented bread buns shaped in a wreath, baked with melty brie in the centre and sprinkled with pops of bright flavour.

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Prep Time 25

Cook Time 25

Rising Time 2 10

Servings small bread buns

Ingredients

The Dough Rosemary - Te Pokenga Rohimere

¾ C + 2 tbsp (220 ml) wai wera (hot water, from the tap)
½ C miraka (milk)
4 tsp (15 g) īhi (yeast, surebake/breadmakers) OR 2 tsp īhi tere (instant yeast)
4 C (600 g) puehu parāoa kounga (high grade flour)
1 ½ tsp tote (salt, fine)
2 tōhua hēki (egg yolks)
1 tsp paura kāriki (garlic powder)
1 tsp winika (vinegar, optional)
¼ C noni ōriwa (olive oil or any oil you have)
He kapuranga riki amiami, puna riki rānei (a handful of chives or spring onions)
1 tākupu rohimere nui (large rosemary sprig)
200 g tīhi brie (brie cheese, a super creamy version)
15 g pata kua rewaina (melted butter)

Condiments - Ngā Kīnaki (All optional)

40 g nati paina (pine nuts)
1/2 pamakaranete māota (fresh pomegranate)
Kiri rēmana (lemon zest, of 1 lemon)
1 tbsp mīere hirikakā (chilli honey)
5 tākupu rohimere (rosemary sprigs)

Instructions

The Rosemary Dough - Te Pokenga Rohimere

Pour the wai wera (hot water), miraka (milk) and huka hāura (brown sugar) in to a large bowl. Stir until the sugar is dissolved.
Sprinkle the īhi on top and stir again. Cover and leave for 10 mins until the yeast is activated and has floated to the top.
Add the puehu parāoa kounga (high grade flour), tote (salt), tōhua hēki (egg yolks), paura kāriki (garlic powder), winika (vinegar) and noni ōriwa (olive oil).
Chop the riki amiami, puna riki rānei (chives or spring onions) and rohimere (rosemary) in to fine pieces. Add them in. Stir everything together until a rough dough comes together.
Mix all the ingredients together until a dough forms. Tip on to a lightly floured bench and knead for 12-14 mins by hand or 10 mins in a mixer. (You shouldn’t need any extra flour. If the dough feels super tight, add a tablespoon of water at a time to loosen it).
Place the dough in to a clean bowl and cover with a tea towel. Allow it to rise for 1 ½ hours.
Line a large flat tray 30cm x 35cm with baking paper. Place a 10 cm ramekin (or the container the cheese came in) in to the centre.
Remove the risen dough from the bowl and roll it in to a log. Cut in to 28 equal pieces. You can also weigh the dough, divide the total weight by 28 and weigh each piece to create equal sizes. Mine came to 35g each.
Roll each piece of dough in to small balls by tightening the corners of the dough and fold in to the centre to create tension on the other side. (Refer to video for reference). Try not to add extra flour here, the dough will be a little sticky but let it be.
Place 10 dough balls around the centre ramekin in a circle. Add the remaining 18 pieces around the next circle, creating two rows of buns.
Pre-heat oven to 170 °C.
Cover the dough with a tea towel and leave it to rise for 30 - 40 mins. Once it has risen, replace the ramekin with the tīhi brie (brie cheese).
Bake the risen buns for 20 -25 minutes until golden. The buns are ready when the buns in the centre spring back when pressed in the lower part of the bun.
Brush the pata kua rewaina (melted butter) over the bread buns straight from the oven.

Condiments - Ngā Kīnaki (All optional)

Lightly toast the nati paina (pine nuts) in a dry frying pan as the buns bake. Cool slightly.
Once the bread has baked sprinkle the nuts over top. Break the tākupu rohimere (rosemary sprigs) in to smaller pieces and add in to the gaps of the parāoa (bread).
Grate over the kiri rēmana (lemon zest) and drizzle over the mīere hirikakā (chilli honey).
Remove the seeds from the pamakaranete māota (fresh pomegranate) and sprinkle them over the bread. The deliciousnesses is ready to serve and wow your manuhiri (guests).