Hallah baked brie
I think you know by now that I will try to stuff hallah with almost anything: meatballs, pesto, pastrami, and even candy bars. So it just seemed silly that I had yet to try and stuff some hallah with an entire wheel of cheese. It was time to tackle this uncharted territory.
But I guess it should come as no shock: hallah wrapped around some brie is delicious, decadent, and a great party appetizer.
You can use any plain hallah recipe you like for this. My recipe should be split into two and can be made into two baked bries for a large party, or you can make one baked brie and one regular hallah.
HALLAH BAKED BRIE
1 1/2 Tbsp. dry active yeast
1 tsp. sugar
1 1/4 cups lukewarm water
4 1/2-5 cups all-purpose, unbleached flour
1/4 cup vegetable oil
1/2 Tbsp. salt
1/2 cup sugar
1 wheel brie, rind left on
1/4 cup cranberry sauce, chutney, or jam of your choice
1 egg beaten
Thick sea salt, dried rosemary (optional)
Preheat oven to 350 degrees.
In a small bowl, place yeast, sugar, and lukewarm water. Allow to sit approximately 10 minutes until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together one-and-a half cups of flour, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
Add another cup of flour and eggs; mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another one-and-a half to two cups of flour, mixing thoroughly, then remove from bowl and place on a floured surface. Knead remaining half-cup of flour into dough, continuing to knead for approximately five minutes.
Place dough in a greased bowl and cover with damp towel. Allow to rise at least around three hours, punching down at least once if possible.
Split dough evenly into two pieces. Make a ball with the first half of hallah and then roll out into an even circle of dough using a rolling pin and your hands.
Place the wheel of brie (rind still on) in middle of hallah. Top brie with cranberry sauce, chutney, or jam if desired. Fold up ends to cover cheese and pinch. You can make a small braid with extra dough and place on top if you want to get fancy.
Beat egg in a small bowl. Brush on top of hallah. Sprinkle with thick sea salt and dried rosemary if desired. Repeat with other half of dough or bake into a regular shaped hallah.
Bake for 25 minutes or until golden on top and cheese starts to ooze out.