Ingredients
For the Sweet Potato Buns
- ½ cup water
- ¼ cup milk
- ⅓ cup sugar
- 2 ¼ tsp dry yeast
- 2 large eggs
- 1 ½ tsp salt
- 6 tbsp unsalted butter (melted)
- 2 ½ tsp fresh rosemary (finely chopped)
- 1 cup sweet potato puree
- 4 ⅔ cup all-purpose flour
For the Baked Camembert
- 1 wheel Camembert cheese
- 2 cloves garlic (thinly sliced)
- 2 small rosemary sprigs
- 1 tsp olive oil
- freshly ground black pepper (to taste)
For the Honey Butter
- 3 tbsp butter (melted)
- 1 ½ tbsp honey
- flaky sea salt (to taste)
- additional rosemary for garnish
Instructions
- Activate the yeast: In a small microwave-safe bowl, warm the water and milk to 100°F (40°C). Stir in 1 tsp of the sugar, then sprinkle the dry yeast over the top. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix wet ingredients: In the bowl of a stand mixer fitted with a dough hook or by hand, combine the remaining sugar, eggs, salt, melted butter, finely chopped rosemary, and sweet potato purée. Mix briefly on medium speed.
- Add yeast mixture: Pour the foamy yeast mixture into the bowl with the wet ingredients and mix briefly to combine.
- Incorporate flour and knead: Gradually add the all-purpose flour while mixing on low speed until a soft dough forms. Then increase to medium speed and knead for 5–6 minutes until the dough is smooth and pulls away from the bowl, still slightly sticky to the touch.
- First rise: Transfer the dough onto a lightly floured surface, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- Prepare for shaping: Line a baking tray with parchment paper. Place a lightly oiled bowl in the center of the tray (the same size as the Camembert) — this will be replaced by the cheese later. Divide the dough into 16 equal portions (about 85 g each).
- Shape and second rise: Roll each portion into a smooth ball and arrange evenly around the oiled bowl on the tray, leaving space between each for rising. Cover loosely and let them rise for another hour.
- Replace bowl with cheese: Once the dough balls have risen, carefully remove the bowl and replace it with a sheet of parchment paper. Place the Camembert wheel in the center of the dough ring.
- Prepare the cheese: Score the top of the Camembert with a sharp knife and insert thin slices of garlic and small rosemary sprigs into the cuts. Drizzle olive oil over the top and season with freshly ground black pepper.
- Bake: Bake the buns and cheese together at 350°F (180°C) for 20–25 minutes, until the buns are golden brown and the Camembert is soft and melty.
- Make honey butter glaze: In a small bowl, mix melted butter and honey until well combined.
- Glaze and finish: Immediately after baking, brush the warm buns with the honey butter glaze. Sprinkle with flaky sea salt and additional rosemary for garnish.
- Serve: Serve immediately while the Camembert is still warm and gooey, using the soft sweet potato buns to dip into the melted cheesy center.
Notes
- The sweet potato puree adds moisture and a subtle sweetness, making the buns extra soft and flavorful.
- If you don’t have fresh rosemary, dried rosemary can be used but reduce quantity by half for best flavor.
- Letting the dough rise in a warm spot is crucial for fluffy buns; if your kitchen is cool, try near a warm oven or use a proofing box.
- You can prepare the dough a day ahead and refrigerate it after the first rise, then shape and rise again before baking.
- Serve these buns and melted Camembert immediately to enjoy the cheese at its gooey best.
- For a vegan twist, substitute dairy and eggs with plant-based alternatives but expect texture changes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
