Prosciutto Wrapped Brie in Brioche
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
