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Revel Buns

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.5651
Energy (kCal)1604.6218
Carbohydrates (g)217.9429
Total fats (g)66.0908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir saffron in to warm milk, cover and let stand overnight. | 2. Next day, sift flou, salt and cinnamon well, rub in butter. | 3. Add currants and make a well in the center. | 4. Reheat the saffron milk just until warm to touch. | 5. Cream yeast and sugar, proof until frothy. | 6. Add saffron milk, including strands of saffron, the cream and almost all the egg. | 7. Pour into the well and mix to a soft dough. | 8. Turn out on floured surface and knead 2 to 3 minutes. | 9. Return to bowl, cover with clean tea towel, leave until doubled. | 10. Punch down, divide into 8 and shape into buns. | 11. Grease baking sheet, place buns on sheet and let rise for another 20 minutes. | 12. Set oven to 375 or Mark 5. | 13. Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown. | 14. Cool on wire rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    saffron 1/2 teaspoon 1.085 0.2288 0.04 0.0205
    milk 3 tablespoons warmed 103.5 2.4930000000000003 1.0305 10.728
    flour 8 ounces 830.0731 181.7316 13.4944 3.2205
    salt 1 pinch - - - -
    cinnamon 1/2 teaspoon ground - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    currant 2 ounces 35.7204 8.7203 0.7938 0.2325
    yeast 1 ounce 52.4466 5.789 6.7699 0.2551
    caster sugar 1 teaspoon - - - -
    cream 2 ounces clotted 187.1067 3.7705 2.0582 19.6632
    egg 1 beaten 71.5 0.36 6.28 4.755

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



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