French · Side
Brie wrapped in prosciutto & brioche
An elegant French appetizer featuring whole Brie cheese wrapped in prosciutto and encased in buttery brioche dough. This impressive centerpiece requires time for the brioche to develop but creates a stunning presentation perfect for special occasions.
The Method
Instructions
Alright, first things first, let's get that dough going. Grab your mixer fitted with the dough attachment and toss in the flour, 1 teaspoon of salt, the caster sugar, yeast, milk, and eggs. Turn the mixer on and let it do its magic for about 5 minutes . You're aiming for a dough that feels smooth and elastic, not sticky. This step is key because it helps develop the gluten, giving you that lovely brioche texture.
Once the dough starts coming together nicely, it's time to add the butter. Make sure your butter is soft but not melted, and add it to the mixer. Keep mixing on a medium speed for another 4 minutes until the butter is fully incorporated and the dough feels silky and stretchy. You might notice the dough sticking to the sides of the bowl a bit, so stop the mixer, scrape down the sides, and then pop it back on for a quick 1 minute to get everything fully combined.
Now that your dough is beautifully smooth and well mixed, transfer it to a clean container. Cover it tightly with cling film and pop it into the fridge to rest and develop flavor for at least 6 hours . This slow chill makes the dough easier to handle later and gives it that rich brioche taste.
Once your dough has had its chill time, it's time to prep the Brie. Take your slice of Brie and wrap it gently but snugly in prosciutto slices. This not only adds a salty punch but also helps keep the cheese from oozing out during baking. Set this delicious little bundle aside for now.
Next, lightly flour your countertop and tip out your dough. Using a rolling pin, roll it out into a circle about 25 centimeters across. Don't stress about perfection; a rustic look is totally charming here. Now place your prosciutto wrapped Brie right in the center of this dough circle.
Carefully fold the edges of the dough up and over the Brie, pinching and tucking the dough neatly to create a little parcel. Make sure it's sealed well so nothing leaks out in the oven. Then, place your parcel on a baking tray lined with baking parchment.
Brush the entire surface of the dough with beaten egg. This will give your brioche a gorgeous golden shine and a lovely crisp crust once baked. After brushing, pop the tray into the fridge for 30 minutes to let everything set up.
After that initial chill, take it out and give it another brush of that beaten egg for an extra glossy finish. Then back into the fridge it goes for another 30 minutes . This double chilling helps the dough relax and rise evenly later on.
When you're ready, leave the parcel to rise at room temperature for about 1 hour . You'll see the dough puff up a bit, signaling it's ready for the oven. Meanwhile, get your oven preheated to a toasty 200 degrees Celsius (or 180 degrees fan , gas mark 6).
Once hot, pop your brioche parcel into the oven and bake for 22 minutes . You want to see that dough turn a beautiful golden brown, and your kitchen will start smelling heavenly. When it's done, take it out and let it cool just slightly before serving warm and melty. It's such a comforting, indulgent bite , perfect for sharing or treating yourself!
Once the dough starts coming together nicely, it's time to add the butter. Make sure your butter is soft but not melted, and add it to the mixer. Keep mixing on a medium speed for another 4 minutes until the butter is fully incorporated and the dough feels silky and stretchy. You might notice the dough sticking to the sides of the bowl a bit, so stop the mixer, scrape down the sides, and then pop it back on for a quick 1 minute to get everything fully combined.
Now that your dough is beautifully smooth and well mixed, transfer it to a clean container. Cover it tightly with cling film and pop it into the fridge to rest and develop flavor for at least 6 hours . This slow chill makes the dough easier to handle later and gives it that rich brioche taste.
Once your dough has had its chill time, it's time to prep the Brie. Take your slice of Brie and wrap it gently but snugly in prosciutto slices. This not only adds a salty punch but also helps keep the cheese from oozing out during baking. Set this delicious little bundle aside for now.
Next, lightly flour your countertop and tip out your dough. Using a rolling pin, roll it out into a circle about 25 centimeters across. Don't stress about perfection; a rustic look is totally charming here. Now place your prosciutto wrapped Brie right in the center of this dough circle.
Carefully fold the edges of the dough up and over the Brie, pinching and tucking the dough neatly to create a little parcel. Make sure it's sealed well so nothing leaks out in the oven. Then, place your parcel on a baking tray lined with baking parchment.
Brush the entire surface of the dough with beaten egg. This will give your brioche a gorgeous golden shine and a lovely crisp crust once baked. After brushing, pop the tray into the fridge for 30 minutes to let everything set up.
After that initial chill, take it out and give it another brush of that beaten egg for an extra glossy finish. Then back into the fridge it goes for another 30 minutes . This double chilling helps the dough relax and rise evenly later on.
When you're ready, leave the parcel to rise at room temperature for about 1 hour . You'll see the dough puff up a bit, signaling it's ready for the oven. Meanwhile, get your oven preheated to a toasty 200 degrees Celsius (or 180 degrees fan , gas mark 6).
Once hot, pop your brioche parcel into the oven and bake for 22 minutes . You want to see that dough turn a beautiful golden brown, and your kitchen will start smelling heavenly. When it's done, take it out and let it cool just slightly before serving warm and melty. It's such a comforting, indulgent bite , perfect for sharing or treating yourself!
Pairs Well With
