Description
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.
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 ...
Instructions
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
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