Brie wrapped in prosciutto & brioche
Brie wrapped in prosciutto & brioche is a France classic for good reason — plain flour does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 375 g Plain Flour
- 50 g Caster Sugar
- 7 g Yeast
- 75 g Milk
- 3 large Eggs
- To Glaze Eggs
- 180 g Butter
- 250 g Brie
- 8 slice Prosciutto
Method
- 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. Serve warm.
Tips for the best Brie wrapped in prosciutto & brioche
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Brie wrapped in prosciutto & brioche ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Brie wrapped in prosciutto & brioche recipe medium to make?
It is rated medium: 9 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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