Brie, Cranberry & Rosemary Dough Ball Loaf

All the flavours of Christmas in one very delicious festive pull-apart bread.

15 minutes prep

30 minutes cook

Serves 4

Hugh Woodward
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Ingredients

  • 500gbread dough
  • 100gsalted butter
  • 1 tbsp rosemary leaves, diced
  • 150gbrie
  • 3 tbspcranberry sauce

It's got brie, it's got cranberry sauce, it's got butter and rosemary drenched dough balls - basically, it's got it all. You can even use shop bought pizza dough if you want to make the whole thing even easier.

Method

  • Preheat the oven to 180°C.
  • Divide the dough into roughly 60g balls and roll them on a clean surface to create surface tension and make them nice and round.
  • Melt the butter and stir through the rosemary, then toss through the balls of dough to coat them in the rosemary butter.
  • Place them in a small loaf tin, adding chunks of brie and cranberry sauce to nestle between the dough balls. Let them rise somewhere warm for half an hour.
  • Brush with more rosemary butter and bake until the dough has risen and the cheese has melted.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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