At Christmas one of the courses I made for my extended family was brie wrapped in brioche from a Good Food recipe. I made two of them between 12 of us and although they tasted delicious they were massive and so rich that between us we didn’t finish either of them. We spent three days after Christmas finishing them off and by that time we were all thoroughly sick of the sight of them.
Nearly three months later I found myself hankering after one but put off at the quantity I decided to have a go at making individual portions.
I used the same quantities for the dough from the original Good Food recipe but instead of a large brie I used four small brie rounds. I also found that two eggs for glazing was far too much so reduced it down to one. As I don’t eat pork I also left the prosciutto out but if you do, wrap the brie rounds in prosciutto before you wrap them in the dough.
- 375g strong white bread flour
- 50g caster sugar
- 7g sachet fast-action dried yeast
- 75ml milk
- 3 large eggs , plus 1 beaten eggs for glazing
- 185g softened unsalted butter
- 4 x 80g rounds of brie (or camembert works too)
Mix the first five ingredients together in a mixer with the dough attachment until the dough is smooth.
Add the butter and mix for another 4 minutes or so (make sure the butter is really soft before you add it).
Put the dough in a container covered with clingfilm in the fridge for at least six hours.
A couple of hours before you are ready to cook it remove from fridge and roll it out onto a floured surface so it’s large enough to wrap your brie rounds.
Cut the dough into sections large enough to wrap each brie and fold the dough round smoothing as you go so it is neat and totally encompasses the brie.
Repeat for each round of brie and place on a baking tray covered in baking parchment. Leave plenty of room between them, as they cook they’ll rise considerably.
(You’ll be pleased to know I resisted the strong urge to add dough ‘nipples’, yes I’m childish).
Brush your brioche parcels with the beaten egg and put in the fridge for 30 mins. Repeat.
(I did the above the first time I cooked this recipe and didn’t the second time and I didn’t notice a real difference, so if you’re in a hurry you could save an hour by omitting the chilling stages)
Leave to rise at room temperature for an hour then place in a preheated oven at 220 degrees C/gas mark 6 for 18-20 minutes.
When you take them out they should look something like this.
When you cut into them you free the oozy brie loveliness. My husband aptly described them as fancy cheese in toast.
Although my aim was to make individual portions these were still quite large and the dough would probably be enough to make six smaller ones.
I was wondering if it would work with bresaola instead of the prosciutto? I also think adding a couple of sun-dried tomatoes on top of the brie rounds would be really tasty. Or indeed spreading something like onion marmalade on the outside of the brie before wrapping. I think I’m going to have to make some more to try these ideas out…
If you’re looking for a tasty weekend brunch-time treat these would be perfect.