Brie wrapped in prosciutto & brioche

Mélanger the Farine, 1 tsp Sel, caster Sucre, yeast, Lait and Œufs together in a mixer using the dough attachment for 5 mins until the dough is smooth

Ajouter the Beurre and Mélanger for a further 4 mins on medium speed

Scrape the dough bowl and Mélanger again for 1 min

Place the dough in a container, Couvrir with cling film and leave in the fridge for at least 6 hrs before using.

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 Incorporer délicatement the edges in neatly

Put the parcel onto a baking tray lined with baking parchment and brush with beaten Œuf

Chill in the fridge for 30 mins, then brush again with beaten Œuf and chill for a further 30 mins

Leave to rise for 1 hr at room temperature

Chauffer oven to 200C/180C fan/gas 6, then Cuire au four for 22 mins

Servir warm.