Brie wrapped in prosciutto & brioche

Brie wrapped in prosciutto & brioche

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

Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 22 mins

+ chilling + rising

Method

  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.
Try

TIP

Serve warm but not too hot, so the cheese isn't too runny.

PER SERVING

687 kcalories, protein 23g, carbohydrate 78g, fat 34 g, saturated fat 19g, fibre 3g, sugar 8g, salt 2.3 g

Recipe from Good Food magazine, December 2011.

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Latest comments and suggestions

  • Binder photo Lightbite

    02 December 2011

    Lightbite commented on this recipe

    This sounds wonderful - I'm just wondering if I can make this in advance and freeze it at some point before the final bake?

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  • Binder photo Jennib26

    02 December 2011

    Jennib26 commented on this recipe

    This does sound amazing, will definatly be trying it on christmas day!! Mmmmm :) Sorry light bight, i'm not sure on that one.

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  • Binder photo Gwynkek

    03 December 2011

    Gwynkek commented on this recipe

    I know that you can freeze all the individual ingredients (brioche dough, brie and prosciutto ham) so I don't see why you couldn't make this up in advance. I would leave the egg-wash for later though. I will definately need to try this. I usually only eat brioche with sweet things, but I can imagine it working very well.

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  • Binder photo petulia

    03 December 2011

    petulia commented on this recipe

    Could this possibly work wrapped in puff pastry?

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  • Binder photo Res-eeps

    03 December 2011

    Res-eeps commented on this recipe

    For what would you serve this? Would it be as part of a sort of mezze or a buffet. It does sound fantastic, I just can't quite think of an excuse to make it!

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  • Binder photo Sherbet

    11 December 2011

    Sherbet rated and commented on this recipe

    4 stars

    This is not a complicated recipe but you will need a strong free standing mixer as I only have a 400W hand mixer and it really struggled to cope with mixing and kneading the dough. Leave it to cool completely before serving otherwise you'll have a big oozing mess all over the plate. Nice flavours, especially the brioche dough.

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  • Binder photo bee

    26 December 2011

    bee rated and commented on this recipe

    4 stars

    Made this yesterday for dinner, it was yummy! I had a 500g brie so i decided to make 1 1/2 of the brioche dough,bad idea! Ended up with so much dough that i made a brioche loaf as well:)

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  • Binder photo cowen84

    31 December 2011

    cowen84 rated and commented on this recipe

    4 stars

    made this for christmas day #3 on the 28th. i slightly misjudged on the amount of brie, and ended up with 400g, and i was only making this for 4 people!! i did individual portions, and they looked amazing on the baking tray. checked them 5min before the end of cooking time and glad i did - all the brie had burst out, and was dripping off my baking tray and into my potato boulengere (oops) poured all the loose cheese into a ramekin, and served up the brioche parcels, and let everyone add extra cheese if they wanted. actually worked out ok!! will try again, but will get the size brie and maybe make the briioche a little thicker. i only used half, and froze the other lot.

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  • Binder photo Nicola

    31 December 2011

    Nicola rated and commented on this recipe

    1 stars

    I was really excited about this concept but found the recipe was way out. The guidelines landed me with far too much brioche which insulated the filling. The bread was also too sweet, even for a Brioche. I'd definitely do this again but i'd maybe think about halving the dough and even using a basic pizza dough recipe. The picture here offers a poor representation of the out come produced by this recipe. To be fair I may have needed to be a little more familiar with baking Brioche, food for thought?

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  • Binder photo carolann

    03 January 2012

    carolann rated and commented on this recipe

    4 stars

    Tried this for New Year's Eve with a side salad and it was OK. The brioche was a little too sweet for me - probably would use half the amount of sugar next time. Plus there was too much dough for my 350g brie - so made a little brioche loaf with the remainder the next day. It would help to know how the stripes were made on the top because I'm sure this would have prevented the brioche from starting to split as mine did - perhaps knife-cuts halfway into the dough just before it goes into the oven? It was still nice though - even if the remaining half had to be propped up in a bowl to cool to stop the remaining cheese running out. Also very nice cold the following day with pickles.

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  • Binder photo Janet Clarke

    04 January 2012

    Janet Clarke commented on this recipe

    have read all comments very helpful as I wanted to make for lunch tomorrow and had a 500 brie so was going to double brioche mix now realize wont need to also read on another site that freezing the brie and using it frozen will stop it ozing too much so am going to try that

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  • Binder photo woozle

    23 November 2012

    woozle rated and commented on this recipe

    5 stars

    I made this last year at Christmas when I had a group of people over for dinner. I left to cool slightly before placing it on the table on a nice chopping board. Everyone loved it and having the Brie ooze out made it look so attractive and tasty, every tiny bit was eaten. i will be making this againt his year as I have had requests from my friends and family. :)

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  • Binder photo jen

    23 December 2012

    jen commented on this recipe

    I made this for the second time, last time I stuck to the 22 minutes cooking time and it was under cooked this time I left in for about 10 longer. This is absolutely delicious !! I made sure I took a slice before I handed it out and it went really fast, it is really easy to make it just takes a bit of time Delicious !!

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  • Binder photo Trixy

    22 January 2013

    Trixy rated and commented on this recipe

    5 stars

    lovely !!!

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  • Binder photo roxy....

    05 February 2013

    roxy.... commented on this recipe

    5 star recipe......will definately make again.......had heaps of comments and family and friends enjoyed it!.....

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Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 22 mins

+ chilling + rising

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

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PER SERVING

687 kcalories, protein 23g, carbohydrate 78g, fat 34 g, saturated fat 19g, fibre 3g, sugar 8g, salt 2.3 g

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