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Danish Yeast Coffee Cake (Kaffekage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)162.2409
Energy (kCal)3591.8184
Carbohydrates (g)243.784
Total fats (g)239.6876
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scald milk; cool to lukewarm. | 2. Pour 1/4 cup of the cooled milk over the yeast and let stand. | 3. Beat remaining milk into 2-1/4 cups flour. | 4. Stir in the yeast mixture; let rise until dough springs back to touch, | 5. then mix in melted butter, sugar, lemon rind, and beaten eggs. | 6. Stir in the remaining flour. | 7. Spread dough about 1 inch thick on two greased baking sheets and let rise again. | 8. When well risen, sprinkle with cinnamon and almonds; dot with firm butter. | 9. Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 cups divided 1104.0 26.592 10.992 114.432
    yeast 1 package - - - -
    flour 4 cups divided 1458.24 107.2512 127.0416 69.384
    butter 1/2 cup melted 171.0 7.857 5.343 14.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    lemon 1/2 grated rind 0.6404 0.2058 0.0243 0.0066
    egg 3 beaten 214.5 1.08 18.84 14.265
    cinnamon 1 teaspoon - - - -
    almond 2 tablespoons chopped 240.44799999999998 0.0 0.0 27.2
    butter 2 tablespoons firm 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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