Brie wrapped in prosciutto & brioche

1. Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs in a mixer with the dough hook for 5 minutes until smooth. Add the butter and mix for a further 4 minutes on medium speed, scrape down 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.
2. Wrap the Brie in the prosciutto and set aside. Turn the dough out onto a lightly floured surface and roll into a 25cm circle.
3. 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.
4. Leave to rise for 1 hour at room temperature.
5. Heat the oven to 200C/180C fan/gas 6 and bake for 22 minutes. Serve warm.

Tips from the ZestyPlate Kitchen

• Chill the brioche dough right through so it is firm enough to roll out and shape without sticking.
• Wrap the Brie tightly in the prosciutto so the cheese is sealed in and stays put while it bakes.
• Chill the assembled parcel between the two egg washes; it holds its shape and gives you a glossy, even finish.
• Serve it warm while the middle is still flowing, as it firms up fast once it cools.