Kim-Joy’s recipe for camembert turtle brioche

Easier to make than it looks, this cheese-filled baked reptile will bring the most diffident of guests out of their shell

This recipe takes some planning as you need to make the dough the night before, but it is definitely worth it. If you own a stand mixer, the process of kneading the dough will be much easier. If working by hand, try to choose a cold day and be prepared to keep putting your dough back in the fridge. Other than that, brioche is not as difficult as it looks. Just take your time with it – the fridge is your friend – and enjoy the light yet very buttery crumb.

Makes: 2 turtle brioches, plus extra dough to bake for dipping

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