Step 1

Rub 50g butter into the bread mix, then beat the egg with 240ml tepid water and combine to make a scraggy dough. Set aside for 30 minutes.

Step 2

On an oiled work surface and using your hands, knead for 5 minutes until springy and smoother. Put into a large oiled bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.

Step 3

Grease a 24cm diameter Bundt tin with the 5g softened butter. Scatter ½ tsp nigella seeds around the tin and add a ring of rosemary tufts. Melt 50g butter in a small pan with the chopped rosemary and 2 tsp nigella seeds.

Step 4

Cut the Camembert into 32 pieces (it doesn’t have to be exact). Pull the dough into 32 equal pieces. Squash a piece of dough flat, add a chunk of Camembert and about 3g parmesan shavings, then pinch to close. Still pinching, dip into the butter, then nestle into the tin. Repeat to create 2 layers in the tin, brushing over any leftover butter.

Step 5

Cover and leave to rise for 30 minutes. Preheat the oven to 190ºC, gas mark 5. Bake for 30 minutes, until golden and risen. Cool for 10 minutes, then give the tin a sharp tap on the counter. Turn onto a plate. Warm the onion marmalade gently in a small pan or in the microwave, if liked. Serve the bread hot or warm, with the onion marmalade for spooning over or dipping.