Brie Wrapped in Prosciutto and Brioche

Instructions

1. 1

   Mix Dough Ingredients

   5 min

   In a large mixing bowl, combine 375g of plain flour, 50g of caster sugar, 7g of yeast, 75g of milk, and 3 large eggs. Utilize the dough attachment on your mixer to blend the ingredients for approximately 5 minutes until the mixture achieves a smooth and elastic consistency. Be sure to scrape down the sides of the bowl as needed during mixing.

2. 2

   Add Butter to Dough

   5 min

   Gradually incorporate 180g of butter into the dough mixture while mixing on medium speed. Continue this process for an additional 4 minutes, ensuring the butter is fully absorbed before scraping down the bowl and mixing for another minute to achieve a uniform texture.

3. 3

   Chill the Dough

   Once mixed, transfer the dough into a suitable container and cover it tightly with cling film. Place the container in the refrigerator and allow the dough to chill for at least 6 hours, which helps to develop flavor and makes it easier to handle later.

4. 4

   Prepare Brie with Prosciutto

   5 min

   While the dough is chilling, take 250g of Brie and carefully wrap it with 8 slices of prosciutto. Ensure the cheese is completely encased in the prosciutto to maintain its moisture and flavor during baking, then set it aside for later use.

5. 5

   Roll Out Chilled Dough

   8 min

   After the chilling period, lightly flour your work surface and roll out the dough into a circle that is approximately 25cm in diameter. Center the wrapped Brie on the dough circle and fold the edges over the cheese, ensuring it is entirely enclosed in the dough to create a sealed parcel.

6. 6

   Prepare for Baking

   5 min

   Position the dough parcel on a baking tray lined with parchment paper to prevent sticking. Brush the top generously with a beaten egg to achieve a beautiful golden color during baking, and then chill the tray in the fridge for 30 minutes to help the dough firm up before baking.

7. 7

   Second Egg Wash

   5 min

   After the initial chilling, remove the parcel from the fridge and brush the top again with the beaten egg. This additional layer will enhance the golden finish during baking, and return the parcel to the fridge for another 30 minutes to allow the egg wash to set.

8. 8

   Allow Dough to Rise

   ~4.5 hr

   Once the second chilling is complete, let the dough parcel rise at room temperature for about 1 hour. This step is crucial for developing a light and fluffy texture in the final bake, as the yeast will activate and the dough will expand.

9. 9

   Preheat Oven

   1 min

   While the dough is rising, preheat your oven to 200°C (180°C fan/gas mark 6). This ensures that the oven is at the proper temperature when the parcel is ready to bake, allowing it to rise and brown perfectly.

10. 10

    Bake the Parcel

    97 min

    When the oven is preheated, place the dough parcel inside and bake for approximately 22 minutes. You'll know it's ready when the top is golden brown and the cheese inside is melted and gooey.

11. 11

    Serve Warm

    1 min

    Once baked, remove the parcel from the oven and allow it to cool slightly. Serve warm to enjoy the creamy Brie and savory prosciutto enveloped in the soft, buttery brioche dough.