Brie en Brioche
Brie wrapped in brioche ranks among the top ten best appetizers of all time.
INGREDIENTS | YIELDS 1 BRIE EN BRIOCHE
- ⅔ cup milk
- 2¾ cups sugar
- 1¾ teaspoons active dry yeast (1 package)
- 4 eggs
- 6 ounces (1½ sticks) unsalted butter, softened
- 1 teaspoon plus 1 pinch kosher salt
- 4–6 cups bread flour
- 1 2-pound wheel Brie cheese
- 1 tablespoon water
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In a large bowl, combine milk, 1 cup sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add 3 eggs, butter, remaining sugar, and 1 teaspoon salt; stir to combine. Add enough bread flour to create a firm dough. Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness.
Return to bowl, dust the top lightly with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 2–3 hours. Punch dough down, fold in half, and rise again, until doubled, about 45 minutes.
Line a baking sheet with parchment. Turn risen dough onto floured surface and with a rolling pin, roll out into a circle 3"–4″ wider than the wheel of Brie. Place Brie into center of circle, and fold edges over to completely conceal cheese. Place on prepared baking sheet, seam-side down.
Whisk together remaining egg with a pinch of salt and a tablespoon of water. Brush egg wash across surface of dough, then bake until puffed and golden, 30–45 minutes. Cool on a rack to lukewarm before serving.
