Brie and brioche parcels

Buttery brioche dough hides softly baked Brie in this deliciously different bread recipe from Paul Hollywood
By Paul Hollywood
Brie and brioche parcels
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes plus overnight resting
  • Effort: medium



  • 375 g strong bread flour
  • 40 g caster sugar
  • 15 g yeast
  • 1 tsp salt
  • 75 ml milk
  • 3 medium eggs
  • 185 g butter, softened
  • 1 egg, beaten for egg wash
  • 250 g brie


1. Put the flour, sugar, yeast, salt, milk and the 3 eggs in a food processor and process for about 5 minutes until the mixture forms a smooth dough. If mixing by hand this will take 8 minutes.

2. Add the butter to the dough and mix for a further 5 minutes in the mixer or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.

3. Roll out the brioche dough on a lightly floured surface to about 5 mm thick. Place the cheese in the middle of the dough and fold the sides of the dough neatly into the middle.

4. Turn the parcel over and brush the top with some of the egg wash, then place in the fridge for 1 hour.

5. Set the oven to 200°C/gas

6. Lightly grease baking sheet. Brush the parcel with egg wash again, then, using the back of a knife, score a criss-cross pattern over the parcel. Place on the baking tray and bake for 15 minutes until golden brown. Serve warm.

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