Brie wrapped in prosciutto & brioche

Ingredients

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

Instructions

1. Place the flour, 1 teaspoon of salt, caster sugar, yeast, milk and eggs in a stand mixer fitted with a dough hook. Mix for about 5 minutes until the dough is smooth. Add the butter and continue mixing on medium speed for a further 4 minutes. Scrape down the bowl, then mix for another minute until fully incorporated. Transfer the dough to a container, cover and refrigerate for at least 6 hours.
2. Wrap the brie completely in the prosciutto slices and set aside.
3. Turn the chilled dough out onto a lightly floured surface and roll it into a circle about 25 cm in diameter. Place the wrapped brie in the centre and fold the dough neatly over it, sealing the edges to form a tight parcel.
4. Place the parcel seam-side down on a parchment-lined baking tray. Brush with beaten egg and chill for 30 minutes. Brush again with egg, chill for a further 30 minutes, then leave at room temperature for about 1 hour to rise.
5. Preheat the oven to 200°C / 180°C fan / Gas mark 6. Bake for around 22 minutes, until the brioche is golden and glossy.
6. Serve warm, while the cheese inside is soft and molten.

instructions_source: editorial-classic