Brie wrapped in prosciutto & brioche

Name: Brie wrapped in prosciutto & brioche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 375g Plain Flour; 50g Caster Sugar; 7g Yeast; 75g Milk; 3 Large Eggs; 180g Butter; 250g Brie; 8 slices Prosciutto

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Serves 6 718 kcal per serving Prep 20 min Cook 30 min

Ingredients

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

Instructions

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.
Wrap the brie completely in the prosciutto slices and set aside.
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.
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.
Preheat the oven to 200°C / 180°C fan / Gas mark 6. Bake for around 22 minutes, until the brioche is golden and glossy.
Serve warm, while the cheese inside is soft and molten.

Tips

Ensure the Brie is cold when wrapping it so it doesn’t melt too quickly in the oven.
Wrap the prosciutto tightly and overlap the edges to create a secure seal that prevents the cheese from leaking.
Use a slightly stale brioche or toast it lightly to ensure it can support the weight of the melted cheese.

Variations

Sweet and Salty: Add a thin layer of fig jam or honey inside the prosciutto wrap before baking.
Nutty: Sprinkle some crushed walnuts or pecans over the Brie before wrapping it.

Storage

This dish must be served immediately while the cheese is molten. It does not store or reheat well as the textures will degrade.

Serving Suggestions

Serve as an indulgent appetizer with a side of arugula salad and balsamic glaze.
Pair with a crisp white wine like Sauvignon Blanc or a sparkling wine.