Brie im Prosciutto-Brioche-Mantel

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 cl

Zutaten

• 375 g Plain Flour
• 50 g Caster Sugar
• 7 g Yeast
• 75 g Milk
• 3 Large Eggs
• To Glaze Eggs
• 180 g Butter
• 250 g Brie
• 8 slices Prosciutto

Zubereitung

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.
2. Add the butter and mix for a further 4 mins on medium speed.
3. Scrape the dough bowl and mix again for 1 min.
4. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
5. Wrap the Brie in the prosciutto and set aside.
6. Turn out the dough onto a lightly floured surface.
7. Roll into a 25cm circle.
8. Place the wrapped Brie in the middle of the circle and fold the edges in neatly.
9. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg.
10. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins.
11. Leave to rise for 1 hr at room temperature.
12. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins.
13. Serve warm.