Brie wrapped in prosciutto & brioche

Brie wrapped in prosciutto & brioche

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(12 ratings)

Prep: 30 mins Cook: 22 mins + chilling + rising

A challenge

Serves 8
This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

Nutrition and extra info

Nutrition: per serving

  • kcal687
  • fat34g
  • saturates19g
  • carbs78g
  • sugars8g
  • fibre3g
  • protein23g
  • salt2.3g
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Ingredients

  • 375g strong white bread flour
  • 50g caster sugar
  • 7g sachet fast-action dried yeast
  • 75ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 large eggs, plus 2 beaten eggs for glazing
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 185g unsalted butter, softened

For the filling

  • 250g round brie
  • 8 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

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.

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Comments, questions and tips

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dreamweaver's picture
dreamweaver
9th Jan, 2016
5.05
Takes a while but its well worth it!
lucyibeson
11th Mar, 2014
This is a silly question but are the nutritional contents (calories, fat, carbs etc) on the BBC good food recipes per portion or for the whole recipes?
vossisboss
19th Feb, 2014
1.05
The recipe ingredients seemed all wrong, after I added the eggs they wouldn't mix an I got saturated with them! I.gave up an bought shortcrust pastry an used that instead, serving it tomorrow so dunno how it will turn out.
bialgw
18th Dec, 2013
Not tried this recipe but how can it say 30 mins prep time when the first step is to chill the dough for at least 6 hours?
roxysimmonds
5th Feb, 2013
5 star recipe......will definately make again.......had heaps of comments and family and friends enjoyed it!.....
beatletx2011's picture
beatletx2011
22nd Jan, 2013
5.05
lovely !!!
jdorsett
23rd Dec, 2012
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 !!
woozle
23rd Nov, 2012
5.05
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. :)
janet102b
4th Jan, 2012
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
carolann2410
3rd Jan, 2012
4.05
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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