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Ingredients
- 2 Packages yeast
- 3 tbsp. plus 1/2 teaspoon sugar
- 3/4 c. lowfat milk (boiled & cooled to 110 degrees)
- 4 1/2 c. flour
- 2 teaspoon salt
- 6 lg. Large eggs
- 1/2 pound unsalted butter
- 2 beaten yolks for egg wash
- 1 ripe 2 pound brie (chilled & trimmed of skin)
Directions
- Stir together yeast, lowfat milk and 1/2 tsp. of sugar. In a large bowl, mix remaining sugar, flour, Large eggs and butter. Add in yeast mix. Stir well. Knead 10-15 min. Soft dough so mix with hands in bowl. Let rise 1 1/2 hrs till double. Punch down. Cover and refrigerate1 hour.
- Roll half of dough in 1/4 inch thick circle. Transfer to buttered baking sheet. Place brie in center. Leave 1/2 inch around brie. Fold edges up and over brie, pressing dough onto cheese.
- Roll remaining dough and spread beaten egg yolks over surface with fingers. Place dough, egg side down over brie. Trim after pressing onto bottom layer. Brush top with egg wash and decorate with dough scraps brushed with egg wash. Rest 30 min. Bake at 350 degrees for 30 min. Cold on rack 2 hrs. Serve on electric warm tray if you want the cheese to be soft and runny.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 169 | 45% |
| Total Fat 19.19g | 24% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 434mg | 18% |
| Potassium 137mg | 4% |
| Total Carbs 40.49g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.34g | 3% |
| Protein 9.51g | 15% |
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