Brie wrapped in prosciutto & brioche

• strong white bread flour↗375g g
• caster sugar↗50g g
• sachet fast-action dried yeast↗7g g
• milk↗75ml ml
• large eggs↗3

  plus 2 beaten eggs for glazing

• unsalted butter↗185g g

  softened

• round brie↗250g g
• slices prosciutto↗8

Step-by-step instructions

1. 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. 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.