Total Calories: 1,278
At least 4 hours or up to 8 hours before serving:
In a small bowl, dissolve yeast and sugar in warm water let stand until foamy, 5 to 10 minutes.
In a large mixer bowl at low speed, beat 1 cup of the flour, butter, eggs, milk, lemon juice, sugar and salt until combined. Beat at medium speed until well blended. Add yeast and beat for 2 to 3 minutes. Gradually stir in remaining flour to make a soft dough. On a lightly floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.
In a small bowl using a wire whisk, thoroughly beat egg yolks and water set aside. Generously grease two baking sheets. Divide dough into four equal portions. On a lightly floured surface, roll one portion into a circle about 1 1.2 inches larger than the Brie and about 1/8 inch thick. Brush with egg wash place over Brie, egg wash-side down. Press dough firmly onto sides to seal trim if necessary.
Repeat with remaining dough and second Brie. Cut out decorative shapes from leftover dough and place on top as desired. Brush with egg wash. Cover and let rise in a warm place, free from drafts, for 20 minutes.
Brush with egg wash. Bake in a preheated 350° oven for 20 to 25 minutes or until golden, brushing twice more with egg wash. Cool on a wire rack for 2 to 3 hours. Serve at room temperature. Cover and refrigerate leftovers.
*If making only one Brie, use remaining dough for Cloverleaf Rolls. Divide dough into thirty portions roll each into a ball and dip in melted butter. Place three dough balls in each of ten greased 2 1/2 -or 3-inch muffin-pan cups. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° oven for 15 to 20 minutes or until golden. Remove from pans at once, brush with melted butter and serve warm, or let cool thoroughly, wrap and freeze. Use within 1 month.
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