France · side

Brie wrapped in prosciutto & brioche

Name: Brie wrapped in prosciutto & brioche
Yield: 4 servings
Cuisine: France
Ingredients: 375g Plain Flour; 50g Caster Sugar; 7g Yeast; 75g Milk; 3 Large Eggs; To Glaze Eggs; 180g Butter; 250g Brie; 8 slices Prosciutto

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Plain Flour375 g
Caster Sugar50 g
Yeast7 g
Milk75 g
EggsLarge3
Eggs
Butter180 g
Brie250 g
Prosciutto8 slice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
2
Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm 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 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. Serve warm.