Brie wrapped in prosciutto & brioche

Contains pork – recipe is for non-Muslims only

This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

  • Prep:30 mins
    Cook:22 mins
    plus chilling and rising
  • Serves 8
  • A challenge

Nutrition per serving

  • kcal 687
  • fat 34g
  • saturates 19g
  • carbs 78g
  • sugars 8g
  • fibre 3g
  • protein 23g
  • salt 2.3g


  • 375g strong white bread flour
  • 50g caster sugar
  • 7g sachet fast-action dried yeast
  • 75ml milk
  • 3 large eggs, plus 2 beaten eggs for glazing
  • 185g unsalted butter, softened
  • 250g round brie
  • 8 slices prosciutto


Serve warm but not too hot, so the cheese isn't too runny.


  1. 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.

  2. 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.

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