Mix the yeast with 2 ½ cups of lukewarm water with sugar and leave aside for a few minutes. Arrange the flour onto a clean surface or in a large bowl. Make a well in the middle and pour in the yeast mixture, using a fork or blunt knife slowly start to stir the mixture liquid into the walls of the flour to incorporate and start to make a dough.

As it comes together start to knead well for 10 minutes or until it is smooth and springy. Cover and leave aside until doubled in size about 2 hours. Preheat the oven to 180C° (160C° fan oven).

Tear off even sized balls and arrange in a circle in a greased Le Creuset skillet leaving enough space for the camembert in the centre after the buns have baked. Brush the buns with egg wash, sprinkle with sea salt and sesame seeds and bake for 30 - 35 minutes until lightly golden and the buns have baked through. If you knock on the buns and they sound hollow then you know they are ready. Just before serving, nestle the round of room temperature camembert in the centre and score the surface, drizzle with honey and bake for 5 - 10 minutes until the cheese starts to ooze and sizzle serve warm for dunking with extra drizzle of runny honey.