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Savoury brioche couronne

Take your time twisting this bread into shape. It makes a stunning centrepiece for the table, with the filling bursting out of the bread. You can make the dough by hand, but as it’s a soft dough it’s much easier to use a food mixer fitted with a dough hook.

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  • 500g/1lb 2oz strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g instant yeast
  • 170ml/6fl oz warm full-fat milk
  • 4 free-range eggs
  • 250g/9oz unsalted butter, in small pieces, at room temperature
  • 4 x 125g/4½oz balls buffalo mozzarella
  • 8-10 slices prosciutto
  • ½ handful fresh chopped basil
  • 1 free-range egg, beaten
  • pinch salt
  • handful grated parmesan