Brie, Raspberry & Prosciutto Stuffed Bread

Brie, Raspberry & Prosciutto Stuffed Bread

Melted brie oozes out of the centre of this baked brunch or lunch treat. Warm and satisfying, it’s a ham-and-cheese toastie taken to a whole new level.


6-8 thin slices proscuitto
180g wheel brie cheese
10-12 Driscoll’s raspberries
1 egg, lightly beaten with a splash of milk for egg wash

Bread dough
4g dried yeast
1 teaspoon caster sugar
2/ 3 cup (150ml) lukewarm water
1 2/ 3 cup (250g) strong
white bread flour
pinch sea salt
1/ 2 tablespoon olive oil, plus extra for greasing

  • Serves 6-8
  • Snack


To prepare bread dough, place yeast, sugar and 1/ 3 cup (80ml) of the lukewarm water in a small bowl and stir to combine. Cover with plastic wrap and set aside in a warm place for 5–10 minutes, until foamy.

Place flour and salt in bowl of a stand mixer fitted with a dough hook and mix to combine. Add the yeast mixture, remaining water and oil. Mix for 5–7 minutes, until dough begins to come away from the sides of the bowl, starts to climb up the dough hook and is smooth and elastic. Alternatively knead by hand.

Lightly grease a medium bowl with oil and place dough inside. Cover with plastic wrap and set aside in a warm place to prove for 30–45 minutes, until doubled in size.

Preheat oven to 200°C. Line a baking tray with baking paper.

Cut brie in half horizontally to create two discs. Place raspberries over the cut side of one half and sandwich the remaining half on top. Wrap proscuitto around cheese, tucking the ends under to completely cover.

Turn dough out onto a clean bench. Press out to make a disc large enough to wrap and enclose the brie parcel, making the edge a little thinner than the centre. Place brie in centre of the dough and bring the edges up and over to cover. Pinch together to seal. Place seam side down on the prepared baking tray. Using a small sharp knife score a cross or other decorative pattern on the top. Cover with a clean tea-towel and set aside in a warm place to prove for 20–30 minutes, or until puffy.

Brush gently with egg wash. Bake for 20 minutes, or until golden brown and base sounds hollow when tapped. Set aside for 15–30 minutes, to cool slightly.

Place on a serving board or plate and slice to serve. 

Recipe inspired by: Scot Kerr

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