European 25 min

Brie wrapped in prosciutto & brioche

Name: Brie wrapped in prosciutto & brioche
Total time: 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 375g Plain Flour; 50g Caster Sugar; 7g Yeast; 75g Milk; 3 Large Eggs; To Glaze Eggs; 180g Butter; 250g Brie; 8 slices Prosciutto

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Ingredientsfor 2

1200

Cal

40g

Protein

150g

Carbs

70g

Fat

1375g Plain Flour
250g Caster Sugar
37g Yeast
475g Milk
53 Large Eggs
6To Glaze Eggs
7180g Butter
8250g Brie
98 slices Prosciutto

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Instructions

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.