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.

2 - Add the butter and mix for a further 4 mins on medium speed.

3 - Scrape the dough bowl and mix again for 1 min.

4 - Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.

5 - Wrap the Brie in the prosciutto and set aside.