Brie Wrapped In Prosciutto & Brioche
Indulge in the perfect combination of indulgent brie cheese and salty prosciutto, encased in a soft, buttery dough that bakes to golden perfection. This decadent brie and prosciutto pastry is sure to impress your guests with its rich flavors and impressive presentation. Serve warm and watch it disappear in no time!
— Constant Cookbook
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
- 250g round brie
- 8 slices prosciutto
Instructions
- 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.
- 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.
Cook Time
22M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 687 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.3 milligram of sodium
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