A showstopping sharing centrepiece — whole Brie wrapped in prosciutto and a rich homemade brioche, baked until golden and oozing. Serve warm.
This is showstopper sharing food — a whole wheel of Brie wrapped in salty prosciutto and encased in buttery homemade brioche, baked until golden and oozing. Cut into it warm and watch the molten cheese flow; it's pure indulgence for a gathering.
Prep 30 min
Cook 22 min
Total 480 min
Hard
- 375g Plain Flour
- 50g Caster Sugar
- 7g Yeast
- 75g Milk
- To Glaze Eggs
- 180g Butter
- 250g Brie
- 8 slices Prosciutto
Tags:
SideDish Treat BakingVideo
Preparation
- Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs in a mixer with the dough attachment for 5 minutes until smooth. Add the butter and mix for a further 4 minutes on medium speed, scrape the bowl, then mix again for 1 minute. Transfer to a container, cover with cling film, and chill for at least 6 hours before using.
- Wrap the Brie in the prosciutto and set aside. Turn the dough out onto a lightly floured surface and roll into a 25cm circle.
- Place the wrapped Brie in the middle and fold the edges in neatly. Set the parcel on a parchment-lined baking tray, brush with beaten egg, and chill for 30 minutes, then brush again and chill for a further 30 minutes.
- Leave to rise for 1 hour at room temperature.
- Heat the oven to 200C/180C fan/gas 6 and bake for 22 minutes. Serve warm.
Tips from the ZestyPlate Kitchen
- Chill the rich brioche dough thoroughly so it's firm enough to roll and shape.
- Wrap the Brie snugly in prosciutto so the cheese is sealed and doesn't leak out.
- Chill the assembled parcel between egg washes for a neat shape and glossy finish.
- Serve it warm so the centre is gloriously molten — it firms up quickly as it cools.
Frequently Asked Questions
Yes — it's a great shortcut; just chill it well so it's easy to wrap around the cheese.
Crackers, crusty bread, fruit, chutney or honey all pair beautifully with the warm, oozy Brie.
Yes — assemble and chill, then do the final rise and bake just before serving for the best molten result.
