Shallot, Fig and Port Filled Brioche with Brie

1 December 2023
11

This decadent bread is a stunning centrepiece for your festive table. Crafted into the shape of a star with sweet and savoury flavours (plus a little tipple), it’s sure to impress at your gathering. Tear and dip into the gooey brie wheel over a cosy evening with glasses or port or coffee.



Ingredients:

For the Dough

  • 565g Strong Bread Flour 

  • 1 tsp Dried Thyme

  • 7g Salt

  • 30g Sugar 

  • 7g Sachet Fast Action Yeast 

  • 250ml Whole Milk

  • 3 Large Eggs 

  • 50g Unsalted Butter 

For the Filling

  • 200g Dried Figs

  • 100ml Boiling Water 

  • 1 tbsp Olive Oil  

  • 2 Large Shallots 

  • 50ml Port

  • 2 tbsp Brown Sugar 

  • 1 tsp Fresh Thyme 

  • 1/2 tsp Fresh Rosemary, Chopped

  • Salt and Pepper 

  • 60g Toasted Pecans or Walnuts 

  • One Wheel of Brie

Rosemary, Honey and Black Pepper to Serve.


Method:

  1. To make the dough add the flour, sugar, salt, dried thyme and yeast to the bowl of a stand mixer fitted with a dough hook. 

  2. Add the milk and eggs and knead for 5 minutes. 

  3. Turn the mixer down to a low speed, cut the butter into small cubes and add slowly, a little at a time while the machine is kneading. Turn up to a medium speed and continue kneading for 3 minutes.

  4. Once the dough is kneaded, place in an oiled bowl and leave to double in size for an hour to 1 hour and 30 minutes, until the dough has doubled in size.

  5. To make the filling, slice the figs and add them to a bowl with 100ml of boiling water. 

  6. Slice the shallots and add to a frying pan with butter and oil. Sauté until soft and beginning to colour for approximately 15 minutes. 

  7. Add the port, chopped rosemary and thyme to the pan, then add the figs with the water and the sugar. Season with salt and pepper and simmer for 5-10 minutes. 

  8. Purée in a blender and set aside to cool. 

  9. Roast the pecans or walnuts in a pan, then coarsely chop them.

  10. On a floured surface, knock the air out of the dough by folding repeatedly in on itself using the heels of your hands, until smooth. Then cut into three equal pieces. 

  11. Roll each section into a flat circle (approximately 25cm each) then take one of the circles of dough and place it on a non-stick baking tray.

  12. Spread on some of the filling, leaving a circle in the centre to sprinkle in some of the chopped nuts. 

  13. Then add the second circle of dough on top and repeat adding the filling. Add the third piece of dough on top. 

  14. Press a cookie cutter that’s a similar size to the brie, into the centre. Then, using a sharp knife cut the dough into 4, almost to the centre. Then cut the 4 sections in half. Finally cut the eight sections in half. Arrange so you have two pieces together all the way around. Pick up the two pieces of dough and twist them in opposite directions twice, then press together. Do this all the way around. 

  15. Find a dish or tin the same size as the wheel of Brie, cover it in greased foil and place in the centre. Leave to rise for 1 hour. 

  16. Preheat the oven to 180°C, brush the bread with an egg wash and bake for 25 minutes. 

  17. Remove from the oven, place the Brie in the centre, score with a knife and tuck in some rosemary. Bake for 8 minutes then serve immediately. 

  18. Serve with black pepper and honey on the Brie. 

  19. Break up the bread to dip into the Brie and enjoy!