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Thermomix Brioche Camembert star

Brioche Camembert Star

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Prep Time: 2 hours 10 minutes
Cook Time: 35 minutes
Total Time: 2 hours 45 minutes
Servings: 6 People
This  Brioche Camembert Star is the ideal tear and share snack for the whole family at Christmas time. A super easy recipe using your Thermomix to prepare and there are so many variations. 

Christmas is the time of sharing. Just before dinner time or at a Christmas party people often feel peckish and want to snack on something. This  brioche camembert star is the ideal recipe for a large crowd. You can dip the brioche buns in the freshly melted camembert and if you are feeling adventurous, you can even fill the brioche buns with some garlic butter or flavour the camembert with some fresh truffle oil.

If you are preparing this recipe ahead, you can make up the brioche buns and place in the fridge for up to 4 hours before baking. Leave to come to room temperature for 30 minutes before baking. If you are preparing the brioche for the evening, start making it in the morning to be on time for the party.


  • 220 g whole milk
  • 50 g caster sugar
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 80 g butter
  • 500 g strong white bread flour + extra for dusting
  • 1/2 tsp salt
  • 1 camembert
  • 1 egg
  • 2-3 sprigs fresh thyme


  1. Place the whole milk, caster sugar and dry active yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2. Add the butter in small chunks, strong white bread flour and salt and knead 2 Min. / Kneading Function.
  2. Transfer the dough into a large glass or metal bowl and cover with cling film tightly. Leave to rise at room temperature for 1-2 hours until doubled in size.
  3. Tip the dough onto a lightly floured surface and divide the dough in a large piece of 2/3 of the dough and a smaller piece of 1/3 of the dough. Set the larger piece aside and cover with a tea towel. Divide the smaller piece into 8 equal sized balls.
  4. Remove the camembert from the wooden case and place the case in the centre of a large baking tray lined with greaseproof paper. Arrange the small brioche balls around the Woden case, leaving small gaps in between each ball.

  5. Then, uncover the larger dough piece and divide into 8 equal balls. Arrange in between the gaps of each small bun to make a star shape. Cover with a tea towel and leave to rise for 45 minutes.
  6. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  7. Uncover the brioche and brush with the egg. Bake in the oven for 15 minutes. 

  8. Meanwhile, remove the wrap from the camembert and slice the top skin in a cross pattern. Sprinkle with thyme.Open the oven and add the camembert to the wooden case carefully but fast. Then bake it for a further 15-25 minutes until golden brown and it sounds hollow when tapped. 

  9. Remove and fold over each flap on top of the camembert skin. Cut each flap off and serve straight away while still warm. Enjoy!

Nutrition Facts
Brioche Camembert Star
Amount Per Serving (6 50)
Calories 577 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 87mg29%
Sodium 634mg28%
Potassium 219mg6%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 11g12%
Protein 20g40%
Vitamin A 757IU15%
Vitamin C 1mg1%
Calcium 207mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Ilsa on December 25, 2018 at 3:40 am

    Am a bit stuck as I bought camembert that wasn’t in a wooden case! Maybe you should specify that on the ingredients list..? Hoping a makeshift alfoil case will work! Cross your fingers!

    • Jesse S Jesse S on January 17, 2019 at 3:13 pm

      You can easily go without the case, the camembert will hold its shape 🙂

  2. Estelle on December 13, 2019 at 2:12 pm

    Hi. I am 8n the process of trying this recipe. After the kneading time the dough resembled large crumbs. Is that correct ? I was just wondering if it’s because baking bread in South Africa is different from UK. It just seems that it not quite the same . I do not know how and if I should adjust your recipes. Thanking you in advance.

    • Sophia H Sophia H on February 11, 2020 at 10:43 am

      Sounds like the flour you use soaks up a little more water than ours. Simply add some more liquid (milk or water) until you can see it looks like a normal dough. Soft and pillowy.

  3. Kristy on December 22, 2019 at 2:31 pm

    I’m hoping to use the brioche recipe to make burger buns (special request from the husband).
    Any tips on how I get the right size / adjust baking temp and time?

    Hello from Canada 🙂

    • Sophia H Sophia H on February 11, 2020 at 10:44 am

      I actually have a recipe for that on the blog here.

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