Vanilla lime brioche with camembert cheese

8 servings
16 hours 30 min

First, you need to prepare dough, for which you need: - slightly heat the milk and dissolve yeast in it; - sift flour into milk, add salt, sugar, vanilla seeds and lime zest; - mix the dough for a couple of minutes; - then pour the eggs one at a time, kneading the dough until homogeneous and elastic; - add softened butter in a small piece to the dough, while kneading it well; - kneading the dough, cover it and put it in a warm place for lifting in a volume of 2 times; - wash the rolled dough, wrap it in film and put it in the refrigerator for 2-3 hours; - during this time, the dough will increase in volume and it must be washed again, wrapped in film and put in the refrigerator for 12 hours. Now we will start cooking the filling and baking: - mash the butter and beat it with powdered sugar, gradually adding strawberry puree; - beat to cream state; - roll the ready-made dough into a 7 mm thick formation; - lubricate the formation with filling over the entire area and roll it up; - cut the roll 3/4 deep into two equal parts, turn and bind to each other; - roll the woven roll into a ring of the required diameter in order to place a head of camembert cheese in it; - leave the ring for proofing and expansion in volume for 30 minutes; - preheat the oven and bake the brioche at 180 degrees for 25-30 minutes. Cheese preparation: - bring the honey with rosemary to a boil on a low heat, then stir cook for 4-5 minutes and cool slightly; - with camembert cheese carefully, cut the top with a thin layer; - make a baking sheet with parchment, lay out the cheese and bake in an oven preheated to 220 degrees for 3-5 minutes; - after the oven, pour honey over the camembert. Place the cheese in the brioche before serving. Then you need to cut or break the brioche into portioned pieces and wet it into cheese and honey. Have a nice tea party!