Brie wrapped in Prosciutto & Brioche

  • 20 Mar - 26 Mar, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 375 g bread flour

· 50 g caster sugar

· 7 g dried yeast

· 75 ml milk

· 3 eggs

· 185 g unsalted butter

For the Filling

· 250 g round brie

· 8 slices prosciutto

Method

Mix the flour, salt, caster sugar, yeast, milk and eggs together in a mixer until the dough is smooth. Add the butter and mix for a further few minutes on medium speed. Scrape the dough bowl and mix again for a minute. Place the dough in a container, cover with cling film and leave in the fridge for at least six hours. Wrap the brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a circle. Place the wrapped brie in 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 minutes, then brush again with egg and chill for a further 30 minutes. Leave to rise for an hour at room temperature. Heat the oven to 200°C, then bake for 20 minutes. Serve warm.

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