Brie Cheese Bread Wreath - Pare Parāoa Iti me te Tīhi Brie
Rosemary scented bread buns shaped in a wreath, baked with melty brie in the centre and sprinkled with pops of bright flavour.
Servings 28 small bread buns
Equipment
- 1 x 30 cm x 40 cm flat baking tray
Ingredients
The Dough Rosemary - Te Pokenga Rohimere
- ¾ C + 2 tablespoon (220 ml) wai wera (hot water, from the tap)
- ½ C miraka (milk)
- 2 ½ tbsp huka hāura (brown sugar)
- 2 ½ teaspoon (8 g) īhi horo (instant yeast). This can be swapped for 4 teaspoon (16 g) Surebake yeast.
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 ½ teaspoon tote (salt, fine)
- 2 tōhua hēki (egg yolks, from two small eggs) or one small whole egg, size 6.
- 1 tsp paura kāriki (garlic powder)
- 1 teaspoon (5 ml) winika (vinegar, optional)
- ¼ C (60 ml) 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) or 2 teaspoon of rohimere raki (dried rosemary)
- 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)
- ⅓ pamakaranete māota (fresh pomegranate)
- Kiri rēmana (lemon zest, of 1 lemon)
- 1 - 2 tablespoon mīere hirikakā (chilli honey)
- 3 - 5 tākupu rohimere (rosemary sprigs)
Instructions
Activate the Yeast:
- Pour the wai wera (hot water), miraka (milk) and huka hāura (brown sugar) in to a large bowl. Stir until the sugar is dissolved.
- Add the īhi (yeast) and stir again. If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is slightly foamy.
Add the Remaining Ingredients:
- 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. Raua atu te katoa (add them all in).
- Using a bread and butter knife, mix it all together until a dough forms. Once the dough is roughly incorporated, it is time to knead the dough.
Knead the Dough:
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 - 12 minutes.
Kneading Tip:
- Try not to add any extra flour when you are kneading.Remember, a slightly sticky dough is better than a stiff dough.
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
First Rise:
- Rise the for 1 ½ hours or until the dough has doubled in size.
Prepare the Baking Tray:
- Line a large flat tray 30 cm x 40 cm with baking paper.
- Place a 10 cm ramekin (or the container the cheese came in) in to the centre.
Divide the Dough in to 28:
- Remove the risen dough from the bowl, roll it in to a log and cut it in to 28 equal pieces.
- Weigh the dough if you want to be super accurate. Simply add the dough on to the scales and divide the total weight by 28. Then weigh each piece to create equal sizes. Mine came to 35 g each.
Mould the Dough in to Buns:
- Take each piece, fold all the corners in to the centre until you have a tight ball and seal the seams by pinching them with your fingers. (Refer to the video for a guide).Don't add extra flour here, the dough will be a little sticky but let it be.
- Flip the dough over and use your hands to tuck it in to a ball shape and repeat with each piece of dough.
Arrange the Buns:
- Place 10 dough buns around the centre ramekin in a circle. Add the remaining 18 pieces around the next circle, creating two rows of buns.
Second Rise:
- Cover the tray with a tea towel and leave it to rise for 30 - 40 minutes. Once it has risen, replace the ramekin in the centre of the pare (wreath) with the tīhi brie (brie cheese).
Preheat the Oven:
- 15 minutes before the rising time is up, preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Bake the Bread Wreath:
- 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.
Glaze the Buns:
- Brush the pata kua rewaina (melted butter) over the bread buns straight from the oven using a pastry brush.
Prepare the Pine Nuts (Optional):
- As the pare parāoa (bread wreath) bakes, add the nati paina (pine nuts) to a dry frying pan and set it over low - medium heat. Lightly toast them until golden.
Decorate the Baked Brie Cheese Bread Wreath:
- Sprinkle the nati paina (pine nuts) over the parāoa (bread).
- Break the tākupu rohimere (rosemary sprigs) in to smaller pieces and add in to the gaps of the parāoa iti (bread buns).
- 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).
Serve the Brie Cheese Bread Wreath:
- These are best served warm. If you have any left over, store in a plastic bag or in a sealed container. Toast them under the grill the next day to bring them back to life.