Brie Wrapped In Prosciutto & Brioche

This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

• Cooking Time Prep 30 mins
  Cook 22 mins
• Skill Level For the keen cook
• Servings Serves 8

Nutrition per serving

• Kcalories

  687

• Protein

  23g

• Carbs

  78g

• Fat

  34g

• Saturates

  19g

• Fibre

  3g

• Sugar

  8g

• Salt

  2.3g

Ingredients

• 375g strong white bread flour
• 50g caster sugar
• 7g sachet fast-action dried yeast
• 75ml milk
• 3 large eggs, plus 2 beaten eggs for glazing
• 185g unsalted butter, softened
• For the filling
• 250g round brie
• 8 slices prosciutto

Directions

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.

Categories: All Christmas, Cuisines, Dairy