Brie wrapped in prosciutto & brioche

Brie wrapped in prosciutto & brioche

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(13 ratings)

Prep: 30 mins Cook: 22 mins 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 and extra info

Nutrition: per serving

  • kcal687
  • fat34g
  • saturates19g
  • carbs78g
  • sugars8g
  • fibre3g
  • protein23g
  • salt2.3g
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  • 375g strong white bread flour
  • 50g caster sugar
  • 7g sachet fast-action dried yeast
  • 75ml milk



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

  • 3 large eggs, plus 2 beaten eggs for glazing



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


  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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3rd Jan, 2012
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.
31st Dec, 2011
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?
31st Dec, 2011
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.
beuska2's picture
26th Dec, 2011
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:)
11th Dec, 2011
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.
3rd Dec, 2011
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!
3rd Dec, 2011
Could this possibly work wrapped in puff pastry?
3rd Dec, 2011
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.
2nd Dec, 2011
This does sound amazing, will definatly be trying it on christmas day!! Mmmmm :) Sorry light bight, i'm not sure on that one.
2nd Dec, 2011
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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