How to make the best brie cheese at home
I’ve had a blast making these brie-based baked goods, and I’m still making more as I can make them in batches.
If you’re like me, you’ll want to make them on the weekend as well, because you’ll need the dough for the loaf and the topping for the cheese.
These are delicious and easy, but if you’re looking for a healthier option, I think you could make them ahead of time and then bake them at the end of the week, as I did in the video below.
I usually use whole wheat, so I’ve made these braid breads with almond milk instead of cream, but you can easily switch to cream cheese if you prefer.
To make the bread, place a bowl of warm water in a large pot and add 1 tablespoon butter and 1 tablespoon maple syrup.
Add a bit of water to make sure you have enough.
Cook for 5 minutes, stirring frequently, then add flour, baking powder, baking soda, and salt to the bowl.
Mix until smooth.
If the dough is too thick to work with, add a little more flour.
When you’re ready to bake the brie, roll the dough out into a rough rectangle and cut it into thin strips about the width of a normal loaf.
If your dough is thick, you may want to use your fingers to fold it over.
Place the braid dough in a greased bowl, add the filling and turn to coat the top of the dough.
Baste the top with milk or a milk substitute of your choice.
Place a bowl on top of each braid to allow it to rise and soften while baking.
Bake the bryzes for 30 minutes, or until the top is golden brown.
Cool them completely on a wire rack and serve with a dollop of cream cheese.
recipe notes For a healthier alternative, use milk instead and milk substitute with your favorite sweetener.