Brie Wrapped in Prosciutto and Brioche

Pasos

1. 1

   In a mixer with the dough hook, combine flour, 1 teaspoon salt, caster sugar, yeast, milk, and eggs; mix for 5 minutes until smooth.

2. 2

   Add the butter and mix for 4 more minutes on medium speed; scrape the bowl and mix for 1 more minute.

3. 3

   Place the dough in a container, cover with cling film, and refrigerate for at least 6 hours.

4. 4

   Wrap the Brie with the prosciutto and set aside.

5. 5

   Turn the dough onto a lightly floured surface and roll into a 25 cm circle.

6. 6

   Place the wrapped Brie in the center and fold the edges in neatly.

7. 7

   Transfer the parcel to a baking tray lined with parchment and brush with beaten egg.

8. 8

   Chill in the fridge for 30 minutes, brush again with beaten egg, and chill for another 30 minutes.

9. 9

   Let the dough rise at room temperature for about 1 hour.

10. 10

    Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio (180°C 180 °C · 356 °F · Gas 4 · Fuego medio fan / gas 6).

11. 11

    Bake for 22 minutes until golden and cooked through.

12. 12

    Serve warm.