Bread Ring with Baked Camembert

Mix the flour in a bowl with the sugar, salt and the crumbled yeast, add the beer and oil, knead well with the dough hooks of the electric hand mixer (or food processor) and let rise for about 30 minutes, covered with a cloth.

Transfer the dough to the floured work surface, add the fennel and knead it in. Divide the dough into about 12 portions and work them slightly round.

Place a cake ring (16 cm) in the center of the tart pan (30 cm). Place the dough balls side by side in the outer ring of the pan, leaving the center free. Cover and let rise again for about 30 minutes, until the balls have visibly increased in volume.

Preheat the oven to 180 °C top and bottom heat.

Whisk the egg yolk with 1 tablespoon of water and brush the dough balls with it. Bake in the hot oven for about 25 minutes.

In the meantime, peel the onion, cut it into wedges and separate the leaves. Wash the parsley, shake it dry and chop the leaves only coarsely.

Fry the onions in hot oil, add the chestnuts and fry. Drizzle with the honey and let it caramelize, then deglaze with the soup, let the caramel boil away and toss the onions and chestnuts in it until they are glazed all around and the liquid has boiled away.

Spread on the finished bread ring, sprinkle with parsley and let cool until lukewarm.

In the meantime, place the camembert in a paper baking dish and bake in a hot oven for about 10 minutes.

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