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

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.