Vanilla-lime brioche with camembert cheese

First you need to prepare the dough, which requires:

- heat the milk slightly and dissolve the yeast in it;
- sift flour into milk, add salt, sugar, vanilla seeds and lime zest;
- knead the dough for a couple of minutes;
- then pour in the eggs one by one, kneading the dough until smooth and elastic;
- add softened butter to the dough in a small piece, kneading it well at the same time;
- after kneading the dough, cover it and put it in a warm place to rise in volume 2 times;
- knead the dough that has come up, wrap it in a film and put it in the refrigerator for 2-3 hours;
- during this time, the dough will increase in volume and it must be kneaded again, wrapped in a film and put in the refrigerator for 12 hours.

Now let's prepare the filling and baking:

- mash the butter and beat with powdered sugar, gradually adding strawberry puree;
- whisk until creamy;
- roll out the finished dough into a 7 mm thick layer;
- grease the layer with filling over the entire area and roll it up;
- cut the roll 3/4 deep along into two equal parts, unfold and intertwine with each other;
- roll the twisted roll into a ring of the required diameter in order to place a head of camembert cheese in it;
- leave the ring for 30 minutes for proofing and increasing in volume;
- preheat the oven and bake the brioche at 180 degrees for 25-30 minutes.

Cheese preparation:

- bring honey with rosemary to a boil over low heat, then cook for 4-5 minutes stirring and cool slightly;
- cut off the top of the camembert cheese carefully, with a thin layer;
- cover the baking sheet with parchment, put the cheese and bake in a preheated 220 degree oven for 3-5 minutes;
- pour honey over the camembert after the oven.

Place the cheese in the brioche before serving. Then you need to cut or break the brioche into portions and soak it in cheese with honey.

Have a nice tea party!