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Brie in Brioche

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When Richard Bertinet visited the Gozney Kitchen he made something soooo good that EVERYONE had to stop what they were doing to eat it! There might not have been much work achieved that day, but it was 100% worth it!


For this recipe, you will want the oven fully saturated in heat with no flame presence.

Put the milk and eggs into the bowl of a food mixer, then add the flour. Break up the fresh yeast and add to one side of the bowl. Add the sugar and salt on the other side of the bowl. Break the butter into pieces on top.


Mix on a slow speed for 4 minutes, then increase the speed to medium and continue to mix for about 12-15 minutes until the dough comes away cleanly from the sides of the bowl.


Lightly flour the work surface and a clean bowl. Use a scraper to turn the dough onto the work surface.


Form the dough into a ball and leave to rest in the bowl for about 1 hour until just under double in size.


When the dough has rested, lightly flour your work surface and roll the dough into a rough circle.


Place a large baking ring (about 30cm diameter) on top of a baking tray, then press in a large sheet of baking parchment.


Lower the dough into the paper and use your fingertips to gently press it down in the centre and outwards into the shape of the ring so that you create an indent big enough to hold the brie while forming a rim around the outside of the cheese.


Put in the brie and score the surface with a sharp knife in a criss-cross fashion. Push the slices of garlic into the cuts that you have made, along with the sprigs of fresh rosemary and thyme. Drizzle the whole thing with the olive oil. We like to sprinkle over a tablespoon of Pernod too, but that is up to you!


Cover with a large freezer bag and leave to prove for about 45 minutes. During this time the rim of the dough will almost double in size.


Beat the eggs with the salt for the glaze and brush the rim of the dough with the egg glaze and transfer the tray to the wood fire oven.


You’ll be baking the brioche for around 40 minutes but it’s important to check regularly during the bake- adjust the closure of the door slightly through to control temperature until the cheese has melted and rim of the brioche is a dark golden brown. If you light up the parchment paper carefully, you should be able to see through it to check that the base of the brioche is also dark golden brown.


Remove from the oven and. holding the baking parchment, lift the brioche from the ring onto a board and invite everyone to tuck in while it is still warm.

Oven Temp.
For the brioche dough;
  • 200g Full-Fat Milk
  • 3 Medium Eggs
  • 500g Strong White Bread Flour, plus extra for dusting
  • 20g Fresh Yeast
  • 60g Caster Sugar
  • 10g Fine Sea Salt
  • 50g Cold Unsalted Butter
  • 1 Large (1kg) Ripe Brie
  • 2 Cloves of Garlic, peeled and finely sliced
  • A few small sprigs of fresh rosemary and thyme
  • 2 Tbsp Good Quality Extra Virgin Olive Oil
  • Dash of pernod (optional)
For the glaze;
  • 2 Eggs
  • A Pinch of Fine Sea Salt
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