This version of pull-apart bread, compliments of Juicy Delicious, celebrates the great tradition of enriched breads found across Europe, from the brioche-studded feasts of France to the milk-bread rolls of South African baking culture. What makes this loaf special is the interplay between savoury and sweet. The mozzarella-stuffed dough balls soak up the caramelised juices of plums, peaches, and nectarines as they bake, while the camembert in the centre slowly melts into fondue-like cheese. Nutritionally, stone fruits (peaches, plums, and nectarines) are rich in vitamins A and C, potassium, and dietary fibre, while the potato in the dough gives it a tender crumb and keeps it moist for longer than a standard bread.

Tip: If you’re using a ceramic baking dish instead of cast-iron, add five minutes to the bake.

Ingredients

• 2-3 (200g) large potatoes, peeled and chopped
• 1 cup (250ml) milk
• 110g butter, melted, plus extra for brushing
• 240 g cake flour
• 345 g bread flour
• 1 tsp salt
• 41⁄2 tsp instant yeast
• 1 Tbsp rosemary, chopped
• 3 Tbsp sugar
• 2 large eggs, whisked
• 1 large egg yolk
• Olive oil
• 200 g mozzarella, in blocks
• 2 plums, stones removed and sliced
• 2 peaches, stones removed and sliced
• 2 nectarines, stones removed and sliced
• 2 tsp (10ml) chopped rosemary, extra for garnish 3-4 Tbsp (45ml) chopped preserved melon or ginger Salt and milled pepper
• 4-6 slices of Parma ham
• 1 Round camembert cheese

Method

1. Place potato in simmering water until cooked through and set aside.
2. Drain and mash the potato.
3. Whisk milk, butter, and mash in a bowl to combine.
4. Add flour, salt, yeast, rosemary, and sugar into the bowl of a stand mixer with the dough hook attached and mix to combine.
5. With the mixer running at low speed, add the milk mixture, then add the eggs.
6. Knead at a medium speed for 5–8 minutes, or until the dough pulls away from the sides of the bowl and is smooth and glossy.
7. Cover the bowl with a tea towel and prove in a warm spot until doubled in size, about 1 hour.
8. Lightly oil your hands and work surface and tip out the dough. Gently knock down.
9. Weigh out 60g portions of dough and roll each portion into a neat ball. Tuck in a block of mozzarella cheese.
10. Grease a 28 cm cast-iron pan or similar sized baking dish.
11. Place the camembert round in the center of the dish and arrange dough balls around the camembert.
12. Arrange sliced stone fruit in between the roll creases and scatter with remaining grated mozzarella.
13. Brush with melted butter and preserved ginger, scatter with rosemary and milled pepper and salt. Prove uncovered for 15 minutes.
14. Bake at 180°C for 20–30 minutes, or until golden and cooked through.
15. Roll Parma ham roses and place on top of the bread to serve.

Try it differently: Swap the stone fruit for roasted figs and grapes or replace the Parma ham with prosciutto or speck for a smokier result.