Don’t be intimidated by the number of steps in this recipe – it’s easier to bake than it seems and the result will exceed any expectations!
INGREDIENTS:
For brioche:
- 11⁄4 cup warm milk
- 1 Tbsp yeast
- 1 Tbsp maple syrup
- 3 eggs
- 500g strong white flour plus extra for kneading
- 1 tsp salt
- 150g soft butter
For filling:
- 250g mascarpone
- 300g cold smoked salmon slices
- 50g whole capers
- Zest of one lemon
- 100g basil pesto
- Salt and pepper to taste
For brie:
- 1 small brie in a wooden box
- Fresh rosemary leaves
- Drizzle of extra virgin olive oil
- Extra rosemary sprigs
- Pomegranate seeds to decorate
METHOD:
- Pour the warm milk and water into a medium bowl and sprinkle the yeast, sugar and 1 Tbsp of flour. No need to stir, just leave in a warm place till frothy for about 5-10 minutes.
- Whisk eggs into the mixture, add flour, salt and soft butter.
- If you are using a mixer with a dough hook, let it knead the dough for 8 minutes. Add more flour if necessary. If you like to knead, turn the dough onto a floured bench and knead for 10 minutes until shiny and elastic. It will be very sticky at the beginning. Have flour on standby to add more.
- Return the dough to a clean oiled bowl and leave covered in a warm place for half an hour.
- Mix mascarpone, capers and lemon zest together.
- Tip dough onto a very lightly floured bench, beat down and knead for a couple of minutes. The dough should not stick to the bench.
- Divide the dough into two and store half of it in the fridge where it will keep for up to five days. With your hands, roll the dough into a 30cm long roll. Work fast, as the dough will want to rise. Don’t flour the bench – it will make it easier to roll.
- Using a rolling pin, shape the dough into a 50cm long and 14cm wide rectangle. Trim the ends and sides so the edges are straight.
- Spread a layer of pesto on the dough, followed by the smoked salmon and mascarpone. Spread up to the long edge but 1cm away from the short edge.
- Loosen the dough with a knife along the long edge and roll tightly away from you. Keep the log tight and evenly shaped.
- With a very sharp knife, chop the log into 16 pieces.
- Place the wooden brie box (without the cheese) in the centre of your lightly oiled Ironclad Pan and arrange the pinwheel slices around the box. Make sure the seams are all touching the box in the inner ring and facing the same direction in the outer ring.
- Leave to rise in a warm place for 30 minutes until almost doubled in size.
- Bake at 180°C for 10 minutes.
- Score the rind on the top of the brie, drizzle with olive oil and a sprinkle of rosemary leaves.
- Remove pan from oven and drop the brie into the wooden box, scatter the top with extra rosemary sprigs, return to oven and cook for a further 20 minutes.
- Take to the table sizzling hot, sprinkle with pomegranate seeds and DEVOUR!
In an era of disposable stuff, The Ironclad Pan Company created a product that would last for three generations of daily use. The only 100% New Zealand-made cast-iron skillet is hand-poured to order and made with recycled T100 iron.
ironcladpan.com