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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften. | 2. In a large bowl, mix together flour, sugar and salt. | 3. Lightly beat the egg yolks with a fork. | 4. In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks. | 5. Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth. | 6. Beat egg whites until soft peaks form. | 7. Stir in the yeasted milk. | 8. Fold egg whites gently into batter. | 9. Leave it out on the counter until doubled in volume, then bake. | 10. The flavor is better if refrigerated overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	2	cups		1156.56	253.2108	18.802	4.4872
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
salt	1/4	teaspoon		-	-	-	-
butter	8	tablespoons	melted cooled	684.0	31.428	21.372	57.6
milk	1 1/4	1/4		74.42	5.8316	3.843	3.9894
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	2		separated	143.0	0.72	12.56	9.51

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