Brie stuffed bread

 I got in over my head for Christmas so we are trying this today instead.

25 g bread flour

120 g whole milk

350 g bread flour

50 g sugar

7 g salt

7 g yeast

1 whole egg

120 ml warm milk

40 g unsalted bread, softened

200 g brie cubed

2 tbs melted butter

flakey sea salt

In a small pot, combine the milk and flour and cook over low heat until it reaches 150 F whisking constantly

Remove from heat and cover the surface with cling wrap until cooled to room temp

Combine the flour, sugar, salt, and yeast in a bowl

Add in the egg, milk and the above mixture and mix until a shaggy dough

Knead for 5-7 minutes before adding butter

Mix 10-15 minutes more until it passes the window pane test

Place in a lightly oiled bowl, cover and let rise until doubled

Divide in 12-15 balls and flatten them

Add a piece of brie and chopped rosemary if you want

Wrap the dough around the brie and enclosed the ball

Place balls into a 10 inch oiled round pan

Lightly cover and let proof again for 45-60 minutes

Preheat your oven to 320 and brush the tops with egg wash

Bake for 20-22 minutes until the tops are golden brown

Remove from the oven and brush the tops with melted butter and flakey salt

Serve with cranberry sauce

In our 10 inch round I tried putting 3 rolls in the middle.  They ended up not getting warm enough since they were all packed in.  Next time only put 2 rolls in the middle.