Brie adds a savory note to balance the sweetness of the jam in these braided cranberry fig rolls. They are sprinkled with rosemary and sea salt.
- For dough
- 1–1/3 cups warm water
- 1 packet dry active yeast (2–1/4 teaspoons)
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil plus more for bowl
- 2 cups bread flour plus more for work surface
- 1 cup whole-wheat flour
- 1 teaspoon kosher salt
- For jam
- 1–12 ounce bag fresh cranberries
- 10 dried figs, roughly chopped
- 1/2 cup granulated sugar
- Peel of 1 lemon
- 1–1/2 cups water
- For rolls
- 4 ounces brie, rind removed, at room temperature
- Flaky sea salt for serving
- For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together both flours and the salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
- Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 1-1/2 – 2 hours.
- For the jam, combine the cranberries, figs, sugar, lemon peel and water in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat and simmer the jam until thickened, about 20 minutes. Let the jam cool to room temperature. Discard the lemon peels.
- Preheat the countertop oven to 400 degrees F.
- On a lightly floured work surface, divide the dough into 12 balls. Roll each ball into a 6-inch by 3-inch rectangle. Spread with brie and cranberry jam leaving a 1/4-inch border. Starting with a long side, roll the dough into a log. Use a knife to slice it in half lengthwise, leaving a half-inch uncut at one end. Twist the ropes together, tucking the edges underneath and pinching them together.
- Bake the rolls on a parchment-lined sheet pan for 12-15 minutes until golden brown. Sprinkle with chopped fresh rosemary and flaky sea salt before serving the rolls warm.
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