Brie wrapped in prosciutto & brioche

Brie wrapped in prosciutto & brioche

  • Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and rising
  • A challenge
  • Serves 8

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

Nutrition: per serving
NutrientUnit
kcal687
fat34g
saturates19g
carbs78g
sugars8g
fibre3g
protein23g
salt2.3g
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Ingredients

For the filling

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

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

Goes well with

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    Overall rating

    Rating: 4 out of 5.13 ratings
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