Instruction

• 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
• 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