FranceSide dish
Brie wrapped in prosciutto & brioche
This recipe takes a rich brioche dough and uses it to encase creamy brie and salty prosciutto. The dough requires a good chill time to develop its texture, so plan ahead. Once assembled, it bakes up into a golden, flaky parcel, with the cheese melting into a gooey center. It's a striking dish to serve warm, perhaps as an appetizer or a light meal.
15 minServes 4
Method
2 steps · 15 min total
- 01
Prepare the Brioche Dough
In a stand mixer fitted with the dough attachment, combine the flour, 1 tsp salt, caster sugar, yeast, milk, and 3 eggs. Mix for 5 minutes until the dough comes together and looks smooth.
Add the softened butter and continue to mix for another 4 minutes on medium speed. Scrape down the sides of the bowl, then mix for a final 1 minute. Transfer the dough to a container, cover it tightly with cling film, and chill in the fridge for at least 6 hours before you plan to use it.
