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Prosciutto wrapped brie in brioche

16 September 2020 — Bread, Party

Prosciutto wrapped brie

Ingredients

375g strong white bread flour

50g caster sugar

7g dried yeast

75ml milk

3 large eggs, plus 2 for glaze

185g unsalted butter

350g round Brie de Beaux AOC

10 slices of prosciutto

How to make it

This prosciutto wrapped brie recipe was originally a Paul Hollywood creation, combining slightly sweet French bread with a creamy ham and cheese filling.  It makes a great shared starter or a party centrepiece.

  • Mix the dry ingredients together – flour, 1 tsp salt, caster sugar and yeast
  • Add the milk and eggs
  • Ideally use a mixer using the dough attachment, but can also be mixed by hand. In a mixer mix for around 10 minutes, by hand around 20 mins
  • Cover the dough with cling film and leave in the fridge for 6hrs
  • Wrap the Brie de Meaux AOC  in the prosciutto
  • Turn out the dough onto a lightly floured surface and roll into a circle big enough to wrap the brie
  • Put the prosciutto wrapped brie into the middle of the dough
  • Fold the edges in neatly, combining at the centre. Any excess dough can be used to make a flower design for the centre
  • Place the parcel onto a lined baking sheet and brush with a beaten egg
  • Chill in the fridge for 30 mins and then brush again with egg wash, then chill for another 30 mins
  • Leave to rise for 1hour
  • Heat oven to 180°C Fan / 350°F / Gas Mark 6 and bake for 22 mins
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