Brie wrapped in prosciutto & brioche

Begin by combining the plain flour, salt, caster sugar, yeast, milk, and eggs in a mixer fitted with the dough attachment. Mix vigorously for about 5 minutes until the dough achieves a smooth, elastic texture. Next, incorporate the butter into the dough and continue mixing on medium speed for an additional 4 minutes. This step enriches the dough, lending it that characteristic brioche softness. Be sure to scrape down the sides of the bowl and mix for one more minute to ensure all ingredients are well incorporated. Transfer the dough to a container, cover tightly with cling film, and set it aside in the refrigerator for a minimum of 6 hours. This chilling period allows the dough to develop flavor and become easier to handle. Meanwhile, take the Brie and wrap it carefully in the prosciutto slices, creating a neat bundle and setting it aside. Once your dough has rested, lightly flour a clean surface and roll it out into an approximately 25cm diameter circle. Place the prosciutto-wrapped Brie in the center of the dough circle. Gently fold the edges of the dough up around the Brie, pleating it to form a neat parcel. Position the parcel seam-side down on a baking tray lined with parchment paper. Brush the entire surface with beaten egg to give a beautiful golden shine. Chill the parcel in the fridge for 30 minutes, then give it another egg wash and chill once more for an additional 30 minutes. This double chilling helps set the dough and enhances the final texture. Allow the dough parcel to rise at room temperature for 1 hour — this final proofing step ensures a light, airy brioche crust. Preheat your oven to 200°C (180°C fan) or gas mark 6. Bake the parcel for 22 minutes until the brioche is risen and golden brown, and you can smell the delectable aromas wafting through your kitchen. Serve this masterpiece warm to enjoy the melted Brie oozing out with each slice. For added elegance, pair it with a crisp salad or some fresh fruit to balance the richness.