![\"brie-brioche\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/05\/brie-brioche.jpg\")
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Ingredients<\/p>\n
375g strong white bread flour
\n 50g caster sugar
\n 7g sachet fast-action dried yeast
\n 75ml milk
\n 3 large eggs, plus 2 beaten eggs for glazing
\n 185g unsalted butter, softened<\/p>\n
250g round brie
\n 8 slices prosciutto<\/p>\n
Method<\/p>\n
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.<\/p>\n
Wrap the Brie in the prosciutto and set aside. <\/p>\n
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.<\/p>\n
TIP – Serve warm but not too hot, so the cheese isn’t too runny.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 375g strong white bread flour 50g caster sugar 7g sachet fast-action dried yeast 75ml milk 3 large eggs, plus 2 beaten eggs for glazing 185g unsalted butter, softened 250g round brie 8 slices prosciutto Method Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough…<\/p>\n