Baked Brie is an easy and delicious appetizer! This Brie is baked in a ring of braided dough and topped with sweet and spicy jam and dried fruit.
Remove Brie from carton, set cheese back in refrigerator. Cover the empty carton (to be used as a form) with foil and coat lightly with cooking spray around sides to prevent dough from sticking to carton. Set aside.
Place 1 cup warm water in the bowl of a stand mixer. Sprinkle yeast over top of water. Sprinkle sugar over the top of yeast. Whisk together.
Add olive oil and salt, stir. Add 2 cups of flour and mix with paddle until flour is incorporated, scraping down side of bowl at least once. Add up to 1/2 cup of additional flour until the dough is no longer sticky. Set aside for about 45 minutes to rise in a warm place.
After dough has risen, remove from bowl and roll out on a lightly floured surface to a 9x12 inch rectangle. Cut the rectangle into three long pieces. Roll each piece into a rope about 12-18 inches long.
Starting at one end, begin braiding dough. Tuck ends under to finish braid. Shape with hands so dough is even in width throughout braid.
Place on a piece of parchment paper on top of a cookie sheet or pizza pan, preferably without sides. Form the braided dough around the foil-covered carton on top of the parchment paper. Brush the braid lightly with beaten egg. One egg will coat approx three braids.
Let rise for 30 minutes. While bread is rising, preheat oven to 375 degrees and place rack in center of oven. When bread has risen for 30-45 minutes, bake for 15-20 minutes, or until golden brown. Cool and remove foil carton from center of the ring.
While the bread is cooling, mix the jam and dried fruit and nuts (if using) in a small bowl. Place the Brie in the center of the bread ring and spoon jam mixture on top of the Brie.
Bake brie and bread for an additional 5-7 minutes, just until the brie is soft and heated through. Do not over cook! Remove from oven and slide the parchment paper onto a serving platter or wood cutting board. Place sliced baguette, apple slices or crackers around the edges of the bread ring and serve immediately.