Brie wrapped in prosciutto & brioche

Side · France classic.

Ingredients

• 375g Plain Flour
• 50g Caster Sugar
• 7g Yeast
• 75g Milk
• 3 Large Eggs
• To Glaze Eggs
• 180g Butter
• 250g Brie
• 8 slices Prosciutto

Method

1. Mix together — 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.
2. Mix together — Add the butter and mix for a further 4 mins on medium speed.
3. Mix together — Scrape the dough bowl and mix again for 1 min.
4. Cover and cook — Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
5. Continue cooking — Wrap the Brie in the prosciutto and set aside.
6. Continue cooking — Turn out the dough onto a lightly floured surface.
7. Roll out — Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly.
8. Continue cooking — Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg.
9. Chill — Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins.
10. Bake — Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup