So as party season is approaching and we are all looking for ways to entertain our guests with yummy delights. I love this Camembert dough ball ring as its a real show stopper and smells so wonderful too when it comes out of the oven. You can prepare this in advance and pop in the oven when needed. I like to prepare a load of these dough balls in advance while i am here (so you could always double the mixture if you really want to go to town) or you wont need all of these for the ring unless your making a really large one. I would recommend part bake the unneeded ones and pop them in the freezer for a you could serve separate with a garlic dip or other dip which would also be delicious too.
You will need:
500g strong white bread flour
7g easy bake yeast
1 tsp unrefined golden caster sugar
30ml warm water
50ml olive oil
A round of camembert ideally in a round bamboo case
Springs of fresh rosemary
Parchment paper and baking tray
- If you have a mixer with a dough hook attachment you can throw all the ingredients in the bowl and mix away for 10 minutes then leave to rest for 1 hour for the first proof.
- Or If your doing this by hand take your flour and dry ingredients and place in a bowl apart from the yeast and water and oil. Mix them together and tip out on a clean work surface. Build it up to a mound and make a hole in the middle. Take the warm water and oil and tip the yeast in and mix together. Then pour a bit of the liquid in the hole you’ve made and take your finger and mix with the flour whilst trying to contain the liquid in the middle and not allowing it to escape out the flour mixture. Continue to do this until you have used up your liquid and you now have dough. Work you mixture whilst kneading and stretching the dough for a minimum of 10 minutes to activate the gluten. This is very important you do this vigorously and at the end of the 10 minutes you should have a smooth and stretchy piece of dough that should double in size! If you have not kneaded enough it will not rise enough…. So work it baby.
- Place your dough in a big bowl and cover it will cling film and place in a warm place for an hour and it should double in size.
- Hopefully you have a monster on your hands!! Remove the cling film and remove your dough and knock it back, by kneading it a couple of times. Then you are ready to make little balls. This should make about 30-40 dough balls depending on what size you make them. Roll them between you hands into round balls. At this stage i would take a baking sheet and line it with baking parchment so it will allow you to pick up the structure and move it as a whole later. Take the Camembert and remove from the bamboo case and place the cheese back in the fridge for later. Place the bamboo case in the centre of the baking sheet with the parchment paper underneath. You can then start placing your rolled dough balls around the bamboo case leaving a few centimetres space to allow them to grow. Build up the structure to fit your plate you will late serve this on.
- Once you are done proof for another 30 mins approx so they grow again. If it’s a very warm day leave them on the side in the sun, or in warm place by a radiator until its doubled in size again.
- Cook for approx 4 mins to part bake or until the dough balls take on a skin to hold their structure. You can then you can remove them from the oven and let them cool. Cover them lightly with some cling film when totally cool ready for when you want to serve. Any spare dough balls i would do the same and you can pop them in a freezer bag ready for when you need them. When you require then they will only take a few more minutes in the oven from frozen to have delicious dough balls on the table.
- When you are ready to serve, preheat the oven.
- Remove the base from the dough ring and place the Camembert in the oven for 15 minutes or until it starts to melt, then carefully take this from the oven and place back in the dough ring in the bamboo pot (at this stage you could put a sprig of rosemary of some garlic if you wish in the Camembert. Put back in the oven for a further 5 minutes until the dough balls are nice and golden. Put the sprigs of rosemary in the holes of the dough balls. and you are ready to serve. You could also serve with some redcurrant jelly if you wish.