Brie wrapped in prosciutto & brioche
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In brie wrapped in prosciutto & brioche, Plain Flour, Caster Sugar and Yeast are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins just 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. Put the dough into a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
- 2Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Put the wrapped Brie into 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. To finish, serve warm.
Nutrition
- Calories
- 744
- Protein
- 12.1g
- Carbs
- 84.8g
Chef tips
To stop the cheese from oozing out during baking, make sure the Brie wheel is well-chilled before wrapping it in the dough. For a tasty kosher version, replace the prosciutto with thin slices of smoked beef shoulder or goose. Let the children help brush on the egg wash to achieve a beautiful golden glaze.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In brie wrapped in prosciutto & brioche, Plain Flour, Caster Sugar and Yeast are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.