A showstopping sharing centrepiece — whole Brie wrapped in prosciutto and a rich homemade brioche, baked until golden and oozing. Serve warm.
- 375g Plain Flour
- 50g Caster Sugar
- 7g Yeast
- 75g Milk
- To Glaze Eggs
- 180g Butter
- 250g Brie
- 8 slices Prosciutto
Tags:
SideDish Treat BakingVideo
Preparation
- Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs in a mixer with the dough attachment for 5 minutes until smooth. Add the butter and mix for a further 4 minutes on medium speed, scrape the bowl, then mix again for 1 minute. Transfer to a container, cover with cling film, and chill for at least 6 hours before using.
- Wrap the Brie in the prosciutto and set aside. Turn the dough out onto a lightly floured surface and roll into a 25cm circle.
- Place the wrapped Brie in the middle and fold the edges in neatly. Set the parcel on a parchment-lined baking tray, brush with beaten egg, and chill for 30 minutes, then brush again and chill for a further 30 minutes.
- Leave to rise for 1 hour at room temperature.
- Heat the oven to 200C/180C fan/gas 6 and bake for 22 minutes. Serve warm.
