Brie wrapped in prosciutto and brioche
Brie wrapped in prosciutto & brioche
This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling
- Prep: 30 mins
Cook: 22 mins
+ chilling + rising - Serves 8
- For the keen cook
Ingredients
- 375g strong white bread flour
- 50g caster sugar
- 7g sachet fast-action dried yeast
- 75ml milk
- 3 large eggs, plus 2 beaten eggs for glazing
- 185g unsalted butter, softened
- 250g round brie
- 8 slices prosciutto
Tip
Serve warm but not too hot, so the cheese isn't too runny.
Method
-
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 dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
-
Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.
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