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Brie Wrapped in Prosciutto & Brioche

This decadent bake combines slightly sweet French bread with a creamy ham and cheese filling.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 22 minutes
    •    Yield: Serves 8


    •    75ml milk
    •    50g caster sugar
    •    375g strong white bread flour
    •    185g unsalted butter, softened
    •    7g sachet fast-action dried yeast
    •    3 large eggs, plus 2 beaten eggs for glazing

For the filling:

    •    250g round brie
    •    8 slices prosciutto


  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. 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.

This great family recipe is thanks to BBC Good Food at


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