Really simple cranberry sauce
Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients
Brie wrapped in prosciutto & brioche
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and rising
- A challenge
- Serves 8
Skip to ingredients
- 375g strong white bread flour
- 50g caster sugar
- 7g sachet fast-action dried yeast
- 75ml milk
- 3 large eggsplus 2 beaten eggs for glazing
- 185g unsalted buttersoftened
For the filling
- 250g round brie
- 8 slices prosciutto
Nutrition: per serving
- kcal687
- fat34g
- saturates19g
- carbs78g
- sugars8g
- fibre3g
- protein23g
- salt2.3g
Method
step 1
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.
step 2
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.
