Ingredients:
Dough:
3 cups all-purpose flour (360 g)
1 tablespoon sugar (12 g)
1 packet active dry yeast (7 g)
1/2 teaspoon salt (1 g)
1/2 cup warm milk (120 ml)
1/4 cup warm water (60 ml)
1/4 cup unsalted butter, melted (60 g)
1 large egg
Filling:
200 g Brie cheese, cut into small cubes (7 oz)
1/2 cup dried cranberries (60 g)
1 tablespoon fresh thyme, finely chopped (5 g)
1 tablespoon orange zest (5 g)
Hot Honey Snowfall:
1/4 cup honey (60 ml / 80 g)
1 teaspoon chili flakes (optional, 0.5 g)
1 tablespoon butter (15 g)
Directions:
In a bowl, mix warm milk, water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
Add melted butter, egg, flour, and salt. Stir to combine and knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
Preheat oven to 375°F / 190°C.
Punch down the dough and divide into 4 equal portions. Roll each portion into a thin circle (about 25 cm / 10 in in diameter).
Layer one dough circle on a parchment-lined baking sheet. Spread a thin layer of Brie cubes, cranberries, thyme, and orange zest evenly over the dough. Place the second dough circle on top and repeat the layering with Brie, cranberries, and herbs. Top with the third circle, layering again.
Place the fourth dough circle on top and, using a glass or cup, mark the center of the circle. Cut 8 wedges from the center out to the edges of the dough (like a pizza).
Twist each wedge around 2–3 times to create a star shape. Pinch the edges together to seal.
Bake for 20–25 minutes until golden and puffed.
While the bread bakes, melt honey and butter in a small saucepan over low heat. Add chili flakes if desired.
Drizzle the hot honey over the warm bread as it comes out of the oven. Serve fresh and pull-apart!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal per serving | Servings: 8 servings