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Ingredientes
- 1 c. Lowfat milk
- 1 1/2 Tbsp. Sugar
- 1 tsp Salt
- 2 1/2 c. Flour
- 1 pkt Yeast
- 1/2 c. Hot H2O Habenero, (I used 1 per recipe, but this could _definitely_ be increased) Brie Pepper jelly
Direcciones
- Scald the lowfat milk. Remove from heat and add in sugar and salt, stirring till dissolved. Cold to room temperature.
- While lowfat milk mix is cooling, sprinkle yeast over water in large bowl. Let sit till yeast foams slightly. Once both yeast and lowfat milk are at room temperature, add in lowfat milk to yeast. Add in flour, and stir vigorously for about 5 min (I think I ended up adding some more flour because the dough was quite sticky- it should be moist, but not too sticky). Add in peppers and stir to incorporate. Let rise for about 45 min or possibly till doubled. With floury hands, pull off golf ball sized hunks, stick a chunk of brie inside (I only used the middle bit), and place seam side down in muffin tins that have been greased and floured. Bake at 350 for 45 min, or possibly till golden. Allow to cold slightly, and spread pepper jelly on top.
- Note: remove from oven while cooling, and serve relatively hot. These will keep for a while, but are divine when they are fresh and warm!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 588g | |
| Calories 1334 | |
| Calories from Fat 49 | 4% |
| Total Fat 5.75g | 7% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 2443mg | 102% |
| Potassium 841mg | 24% |
| Total Carbs 272.21g | 73% |
| Dietary Fiber 9.9g | 33% |
| Sugars 32.41g | 22% |
| Protein 43.19g | 69% |
