RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1165
Energy (kCal)	675.5883
Carbohydrates (g)	94.2512
Total fats (g)	26.8342
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2686
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0630
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5955
Tocopherol, beta (mg)	0.0050
Lactose (g)	4.1073
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.4635
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.5198
Proline (g)	0.8719
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3065
Adjusted Protein (g)	0.0000
Cystine (g)	0.2865
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.7313
Copper, Cu (mg)	0.8383
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6805
Total lipid (fat) (g)	26.8342
Vitamin K (phylloquinone) (g)	5.8060
Cholesterol (mg)	196.7333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	0.0000
Folate, total (g)	187.1667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	426.8850
Energy (kcal)	675.5883
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1545
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4793
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	71.8063
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	10.1640
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0528
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	68.9783
Fatty acids, total saturated 16:0 (g)	3.4310
Carbohydrate, by difference (g)	94.2512
Vitamin D (IU)	42.6267
Fructose (g)	0.0999
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6254
Tyrosine (g)	0.7008
Potassium, K (mg)	523.2250
Fatty acids, total saturated 12:0 (g)	0.0626
Vitamin A, RAE (g)	118.5383
Serine (g)	1.0661
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8886
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.3031
Histidine (g)	0.4481
Isoleucine (g)	0.8134
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.9621
Water (g)	339.7598
Fatty acids, total saturated 8:0 (g)	0.0630
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	5.6933
Sodium, Na (mg)	376.8833
Iron, Fe (mg)	3.2616
Energy (kJ)	2828.8883
Ash (g)	4.6513
Caffeine (mg)	0.0000
Glycine (g)	0.7780
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	8.6480
Fatty acids, total polyunsaturated (g)	9.0789
Vitamin E (alpha-tocopherol) (mg)	0.7403
Sucrose (g)	58.6014
Vitamin B-6 (mg)	0.2742
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0610
Vitamin D (D2 + D3) (g)	1.0813
Vitamin D3 (cholecalciferol) (g)	1.0813
Lysine (g)	0.9363
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6708
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5715
Folate, food (g)	187.1667
Fatty acids, total saturated 20:1 (g)	0.0386
Fatty acids, total monounsaturated (g)	9.3002
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	170.8817
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.8880
Vitamin B-12 (g)	0.8110
Calcium, Ca (mg)	339.4517
Fatty acids, total saturated 10:0 (g)	0.0640
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8709
Glutamic acid (g)	3.0668
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	116.6000
Leucine (g)	1.3993
Folate, DFE (g)	187.1667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	9.7615
Tryptophan (g)	0.2767
Threonine (g)	0.7169
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.8422
Protein (g)	19.1165
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0892
Betaine (mg)	0.6470
Phosphorus, P (mg)	473.9450
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400F and grease an 8" square pan. | 2. Line bottom of pan with parchment. | 3. Sift flour and sugar together into a bowl; add chopped butter and rub into flour mixture until fine and crumbly. | 4. Whisk milk and egg together; pour onto dry ingredients and mix to form a soft batter. | 5. Turn out onto a floured surface and roll into a 12 x 14 inch rectangle. | 6. Spread dough with softened butter, sprinkle with sugar, mixed dried fruit and spice. | 7. Roll up; cut into 12 evenly sized pieces. | 8. Place cut side down in prepared pan with sides touching. | 9. Reduce oven temperature to 350°F. | 10. Bake approximately 25 minutes or until golden and cooked through. | 11. Remove from oven and place on a cooling rack. | 12. While the buns are baking, make the glaze: | 13. Place sugar and water into a small pan. Stir over medium heat without boiling until sugar dissolves. Bring to the boil for 3 minutes. Remove from heat and brush over buns. | 14. To serve, split buns and serve with butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	2	cups		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
butter	2 1/2	tablespoons	chopped	213.75	9.8212	6.6788	18.0
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
egg	1			71.5	0.36	6.28	4.755
butter	2 1/2	tablespoons	softened	213.75	9.8212	6.6788	18.0
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
fruit	1	cup	mixed	25.08	5.9532	1.0824	0.1716
cinnamon	1	teaspoon		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Chelsea Buns