Brie in Prosciutto and Brioche Crust
Delicate brie cheese wrapped in thin slices of prosciutto and baked in an airy, buttery dough — an elegant appetizer that will impress everyone at the table. Serve warm while the crust is still crispy and the cheese inside is stretchy.
Ingredients
- 375 g Wheat flour
- 50 g Fine sugar
- 7 g Dry yeast
- 75 g Milk
- 3 pcs Eggs
- 180 g Butter
- 250 g Brie cheese
- 8 pcs Prosciutto
- 1 pcs Egg
Instructions
- Combine flour, 1 tsp salt, sugar, yeast, milk, and eggs in a mixer bowl with a dough hook attachment. Mix for 5 minutes on medium speed until smooth and elastic dough forms. Add butter and continue mixing for another 4 minutes. Scrape the dough from the sides of the bowl and knead for another 1 minute.
- Transfer the dough to a container, cover tightly with plastic wrap pressed directly to the surface, and refrigerate for at least 6 hours — the dough should rise well and strengthen.
- Wrap the brie cheese with prosciutto slices on all sides so there are no gaps, and set aside. Lay the dough on a lightly floured surface and roll it out into a circle approximately 25 cm in diameter. Place the wrapped brie in the center, carefully pull the dough edges up and pinch them tightly together.
- Transfer the formed pie to a baking sheet lined with parchment paper. Brush the surface with beaten egg and refrigerate for 30 minutes. Then brush with egg once more and return to the refrigerator for another 30 minutes. After that, remove the pie and let it proof at room temperature for 1 hour.
- Preheat the oven to 200 °C (convection mode — 180 °C). Bake the pie for 22 minutes until deep golden brown. Serve immediately while the brie inside is still warm and stretchy.