Brie Wrapped in Prosciutto & Brioche

Ingredients

• 375 gall-purpose flour
• 1 tspsalt
• 50 gcaster sugar
• 7 gyeast, instant or active dry
• 75 mlmilk
• 3eggs, large, for the dough
• eggs, beaten, for egg glaze
• 180 gbutter, softened
• 250 gbrie, whole wheel
• 8prosciutto, slices

Method

1. 1

   Mix the flour, 1 tsp salt, caster sugar, yeast, milk, and 3 eggs together in a stand mixer with the dough hook for 5 minutes until smooth. Add the butter and mix on medium speed for 4 minutes. Scrape the bowl and mix for 1 more minute.

2. 2

   Place the dough in a container, cover with cling film, and refrigerate for at least 6 hours.

3. 3

   Wrap the Brie tightly in the prosciutto and set aside. Turn the dough out onto a lightly floured surface and roll into a 25cm circle.

4. 4

   Place the wrapped Brie in the centre of the dough circle and fold the edges in neatly to encase it. Transfer to a parchment-lined baking tray and brush with beaten egg.

5. 5

   Chill in the fridge for 30 minutes, then brush again with beaten egg and chill for a further 30 minutes.

6. 6

   Leave to rise at room temperature for 1 hour. Heat oven to 200°C/180°C Fan/Gas 6.

7. 7

   Bake for 22 minutes until golden. Serve warm.