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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

Recipe from Good Food magazine, December 2011

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Overall rating

Rating: 4 out of 5.13 ratings

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