Ingredients
- Plain Flour (375g)
- Brie (250g)
- Prosciutto (8 slices)
- Butter (180g)
- Eggs (3 large)
- Eggs (To glaze)
- Caster Sugar (50g)
- Milk (75g)
- Yeast (7g)
Instructions
Steps
- In a mixing bowl, combine 375g of plain flour, 50g of caster sugar, 7g of yeast, 75g of milk, and 3 large eggs. Use the dough attachment to mix for about 5 minutes until smooth.
- Incorporate 180g of butter into the dough and continue mixing on medium speed for an additional 4 minutes. Scrape down the bowl and mix for 1 more minute.
- Transfer the dough to a container, cover with cling film, and refrigerate for at least 6 hours.
- While the dough is chilling, wrap 250g of Brie with 8 slices of prosciutto and set it aside.
- Roll out the chilled dough on a floured surface into a circle approximately 25cm in diameter. Place the wrapped Brie in the center of the dough circle and fold the edges over to completely encase the cheese.
- Place the dough parcel on a baking tray lined with parchment paper and brush the top with a beaten egg. Chill in the fridge for 30 minutes.
- After 30 minutes, brush the parcel again with the beaten egg and chill for another 30 minutes.
- Allow the parcel to rise at room temperature for 1 hour.
- Preheat the oven to 200°C (180°C fan/gas 6) and bake the parcel for about 22 minutes until golden brown.
- Serve warm.