Yield: 1 Servings
|½ cup||Warm H2O|
|\N \N||Habenero; (I used 1 per recipe, but this could _definitely_ be increased)|
|\N \N||Pepper jelly|
Scald the milk. Remove from heat and add sugar and salt, stirring until dissolved. Cool to room temperature.
While milk mixture is cooling, sprinkle yeast over water in large bowl. Let sit until yeast foams slightly. Once both yeast and milk are at room temperature, add milk to yeast. Add flour, and stir vigorously for about 5 minutes (I think I ended up adding some more flour because the dough was quite sticky- it should be moist, but not too sticky). Add peppers and stir to incorporate. Let rise for about 45 minutes or until 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 which have been greased and floured. Bake at 350 for 45 minutes, or until golden brown. Allow to cool slightly, and spread pepper jelly on top.
Note: remove from oven while cooling, and serve relatively warm. These will keep for a while, but are divine when they are fresh and hot! Posted to CHILE-HEADS DIGEST by Megan Libbey <mlibbey@...> on May 26, 1998