Brie wrapped in prosciutto & brioche
Buttery brioche encases gooey brie wrapped in salty prosciutto for an impressive warm savory treat — crisp golden pastry with molten cheese inside.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 375 g plain flour
- 50 g caster sugar
- 7 g yeast (instant)
- 75 g milk
- 3 pcs large eggs
- 1 pcs egg (for glaze)
- 180 g butter (soft)
- 250 g brie
- 8 pcs prosciutto slices
Directions
- 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 bowl and mix again for 1 min.
- Place the dough in a container, cover and refrigerate for at least 6 hours.
- Wrap the brie in prosciutto and set aside.
- Turn out the dough onto a lightly floured surface and roll into a 25 cm circle.
- Place the wrapped brie in the middle and fold the edges neatly to enclose.
- Place the parcel on a baking tray lined with parchment and brush with beaten egg, chill 30 mins, brush again and chill a further 30 mins.
- Leave to rise for 1 hour at room temperature.
- Heat oven to 200C/180C fan/gas 6 and bake for 22 minutes until golden, serve warm.