Little Milk Company Brie wrapped in prosciutto & brioche

Little Milk Company Brie wrapped in prosciutto & brioche

Little Milk Company Brie wrapped in prosciutto & brioche

Little Milk Company Brie Wrapped in Prosciutto & Brioche

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 
  • 1 tsp Salt 

 

For the filling:

  • 250g Little Milk Company Brie
  • 8 slices of prosciutto

 

Method:

  • Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixing bowl for 5 minutes until a smooth dough forms. (preferably using a dough mixture attachment)
  • Add the butter and mix for an additional 4 minutes (medium speed).
  • Scrap the dough bowl and mix for 1 minute. 
  • Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hours before using.
  • Wrap the Little Milk Company Brie in the prosciutto and set to the side.
  • Turn out the dough onto a slightly floured surface and roll into a circle.
  • Gently place the wrapped Little Milk Company Brie in the middle of the circle and fold the edges neatly. 
  • Put the parcel onto a baking tray, lined with baking parchment and brush with the beaten eggs.
  • Chill in the fridge for 30 minutes then brush again with the beaten eggs. Chill once more for another 30 minutes.
  • Leave to rise for 1 hour at room temperate and then heat the oven to 200C/180C fan/gas 6. Bake for 22 mins and serve warm. 

 

 Enjoy!!

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