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  • Recipes
  • Brie and Cranberry Tear and Share Bread with Hot Honey
Brie and Cranberry Tear and Share Bread with Hot Honey

By OcadoLife
When you’re hosting friends and family, a sociable snack is a must. This Brie and Cranberry Tear and Share Bread with Hot Honey is a winner. Created by chef Joe Laker, co-owner of London restaurant Counter71, it’s…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 4 (220g) balls Northern Dough Co Pizza Dough, defrosted to pack instructions
  • 100g dried cranberries
  • 100g walnut pieces
  • 230g brie, diced
  • 2 (approx.) drizzles olive oil, for the ramekin and cling film
  • 20g unsalted butter, melted
  • 1 drizzle hot honey
  • 1 pinch sea salt
  • 1 pinch chilli flakes (optional)
  • 1 rosemary sprig, separated into smaller pieces

Method

3 steps

  1. Step 1

    Place the dough in a bowl with the cranberries, walnut pieces and brie (reserve a little of each for studding the top later). Mix to combine. Roll into about 25 balls, approx. 50g each.

  2. Step 2

    Line a large baking sheet with baking paper and set a ramekin in the centre – grease the outside with olive oil to stop the bread sticking. Arrange the balls in 2 concentric circles and stud with the reserved ingredients. Cover with oiled cling film; leave for 45 mins (approx.) until doubled in size.

  3. Step 3

    Preheat the oven to 190°C/170°C fan/gas 5; bake for 20 mins. Remove from the oven; brush with melted butter to glaze. Follow with a drizzle of hot honey, a little sea salt and some chilli flakes, if liked. Stud with the small sprigs of rosemary.