Sides · French

Brie Wrapped in Prosciutto and Brioche

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 16, 2026

Imagine cutting into golden brioche to find warm, melting Brie hugged by salty prosciutto. It looks like a bakery showpiece but comes together with a simple enriched dough and one whole wheel of cheese. Serve it warm and let everyone tear off gooey pieces.

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Brie Wrapped in Prosciutto and Brioche

Why you'll love this

  • A showstopping centerpiece from just a handful of ingredients.
  • Warm, melting Brie wrapped in salty prosciutto and buttery brioche.
  • Most of the work is hands-off chilling and rising.
  • Perfect for sharing at a gathering.

EveryDayMeal recipe

Brie Wrapped in Prosciutto and Brioche

Prep
30m
Cook
22m
Total
412m
Serves
8
Level
Medium

Ingredients

  • 375g plain flour
  • 50g caster sugar
  • 7g fast-action yeast
  • 1 tsp fine salt
  • 75g milk
  • 3 large eggs
  • 180g softened butter
  • 250g whole Brie
  • 8 slices prosciutto
  • 1 beaten egg, to glaze

Equipment

  • Stand mixer with dough hook
  • Rolling pin
  • Baking tray
  • Baking parchment
  • Pastry brush

Instructions

  1. In a stand mixer fitted with the dough hook, combine the flour, salt, sugar, yeast, milk and eggs, then mix for about 5 minutes until the dough is smooth and pulls together into one cohesive mass.
  2. Add the softened butter a piece at a time and mix on medium speed for around 4 minutes, so the butter fully works into the dough and it turns silky and slightly glossy.
  3. Scrape down the bowl and mix for one more minute to make sure everything is evenly combined with no dry streaks.
  4. Transfer the dough to a container, cover, and chill for at least 6 hours (or overnight); this rest firms up the butter and makes the soft dough easy to handle.
  5. Wrap the whole Brie snugly in the prosciutto slices, overlapping them so the cheese is fully covered and set it aside.
  6. Turn the chilled dough onto a lightly floured surface and roll it into a circle about 25cm across, thin enough to wrap but sturdy enough to hold.
  7. Set the prosciutto-wrapped Brie in the center, then fold the dough edges up and over the top, pinching neatly so the parcel is fully sealed with no gaps.
  8. Place the parcel seam-side down on a parchment-lined baking tray and brush all over with beaten egg for a shiny finish.
  9. Chill for 30 minutes, brush again with egg, then chill for another 30 minutes; the double glaze gives that deep golden bakery shine.
  10. Leave at room temperature for 1 hour to rise until slightly puffed and lighter to the touch.
  11. Heat the oven to 200C/180C fan/gas 6 and bake for about 22 minutes, until the brioche is richly golden brown and firm on the outside.
  12. Let it rest a few minutes, then serve warm so the Brie stays soft and melting inside.

Tips from the kitchen

  • Make the dough the night before; the long cold rest is what makes it manageable, so don't skip it.
  • Seal the parcel well and place it seam-side down so no melted cheese leaks out during baking.
  • Let it rest 5 minutes after baking so the cheese sets just enough to stay creamy rather than running everywhere.

Estimated nutrition per serving: 420 cal · 14g protein · 38g carbs · 24g fat

Make it your own

  • Tuck a spoonful of cranberry sauce or fig jam under the prosciutto for a sweet-savory twist.
  • Swap prosciutto for thin slices of smoked ham if that's what you have.
  • Scatter chopped rosemary or thyme over the dough before wrapping for a herby note.

Storing & make-ahead

Best eaten warm the day it's baked. Store leftovers wrapped in the fridge for up to 2 days and reheat in a 180C oven for 8 to 10 minutes to re-melt the cheese; avoid the microwave, which makes the brioche soggy.

Good to know

Can I make the dough ahead?
Yes, and you should. The dough needs at least 6 hours chilling and works well made the night before.
How do I stop the cheese leaking out?
Wrap the Brie fully in prosciutto, seal the dough edges tightly, and bake seam-side down.
Can I use a different cheese?
Camembert works beautifully and behaves the same way when baked.
Do I need a stand mixer?
It makes the buttery dough much easier, but you can knead by hand with patience; expect a sticky dough.

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