Brie and Cranberry Tear and Share Bread with Hot Honey
By OcadoLife
Published on 24 October 2025
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 especially suited to a big celebration, with its festive wreath shape studded with cranberries and nuts; swap the walnuts for pecans if you prefer. Allow extra time for proving. Time and servings
35 minsTotal time
12Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.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.