Brie wrapped in prosciutto & brioche


  • 375g strong white bread flour
  • 50g caster sugar
  • 7g sachet fast-action dried yeast
  • 75ml milk or a type of milk
  • 3 large eggs, plus 2 beaten eggs for glazing
  • 185g unsalted butter or  Semi-soft Cheese

For the filling

  • 250g round brie
  • 8 slices prosciutto


• STEP 1

Mix the flour, 1 tsp salt, caster sugar, yeast, milk, and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the mixture in a container, cover with cling film, and leave in the fridge for at least 6 hrs before using.

• STEP 2

Wrap the brie in the prosciutto and set out. Turn out the dough onto a softly floured surface. Roll into a 25cm series. Place the wrapped brie in the middle of the series and fold the edges neatly. Put the parcel onto a baking tray lined with baking parchment and brush including beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a more very 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bakes for 22 mins. Serve warm.


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