Prosciutto and Brioche Wrapped Brie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    666
based on 9 ratings

An indulgent starter of soft brioche bread, filled with cheese and ham.

recipe updated Feb 1, 2023

Ingredients

  • Egg icon
    Egg
    100 g
  • Unsalted butter icon
    Unsalted butter
    70 g
  • Milk icon
    Milk
    50 ml
  • Dried yeast icon
    Dried yeast
    6 g
  • Bread flour icon
    Bread flour
    250 g
  • Salt icon
    Salt
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    20 g
  • Brie icon
    Brie
    250 g
  • Prosciutto icon
    Prosciutto
    8 slices
  • Egg icon
    Egg
    2

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Lightly floured surface
  • kCook icon Jug
  • kCook icon Kcook bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Cutting board

Step preview

  1. Fit midi blade to kCook bowl
  2. Add milk and dried yeast to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Heat with filler cap fitted - 2 min, 30°C, speed 5
  6. Then add bread flour, salt, caster sugar, egg and unsalted butter to the kCook bowl
  7. Mix with filler cap fitted - 15 sec, speed 7
  8. Mix with filler cap fitted - 2 min, speed 10
  9. Remove midi blade from kCook bowl
  10. Heat with filler cap fitted - 1 hr, 30°C
  11. Transfer content of kCook bowl to lightly floured surface
  12. Knead
  13. Transfer dough to medium bowl
  14. Cover with plastic wrap
  15. Prove - 1 hr
  16. Add brie to a clean cutting board
  17. Wrap with prosciutto completely then set aside
  18. Transfer dough to lightly floured surface
  19. Roll out into a circle
  20. Transfer content of cutting board to dough
  21. Wrap until covered
  22. Line a clean baking sheet with parchment paper
  23. Transfer dough to baking sheet
  24. Brush with egg
  25. Chill in fridge - 1 hr
  26. Let rise - 1 hr
  27. Pre-heat oven - 180°C
  28. Bake - 22 min, 180°C
  29. Serve immediately
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