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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION NOTES: Melt the butter, chop the dried figs, chop the apricots and chop the almonds. | 2. Place yeast, 1 tsp sugar, 2 tbsp flour, salt and warm water into a small bowl. Stir to dissolve the yeast and sugar. Cover with plastic wrap and leave in a warm place for about 15 - 20 minutes or until frothy. | 3. In a large mixing bowl, beat together 4 eggs, the remaining sugar and the milk. Stir in the frothy yeast mixture, 6 1/2 cuts of the remaining flour and the vanilla extract. Stir in the melted butter then the remaining ingredients. | 4. Mix to form a stiff dough, then turn onto a lightly floured surface and knead for about 10 minutes (add remaining flour if needed). The dough should smooth and soft. | 5. Return the dough to the cleaned mixing bowl and cover with plastic wrap. Leave in a warm place to rise for about 2 hours or until doubled in size. Turn out onto a lightly floured surface and knead the dough back to its original size. Return to the bowl again, cover and leave in a warm place for another 30 minutes. | 6. Divide the dough into 6 equal portions. Roll each portion into about a 12 inch rope and braid three of them together, molding the ends together to seal. Repeat with the other three ropes and make another braid. Place each braid o a lightly oiled cookie sheet, cover loosely with plastic wrap and leave in a warm place for a final 40 minutes until the braid has risen. | 7. Preheat the oven to 350°F | 8. Beat the remaining egg in a small bowl and glaze the tops of both braids. Bake the bread for about 30 minutes, or until golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	3	tablespoons		-	-	-	-
fine sugar	1 3/4	3/4		-	-	-	-
flour	12 3/4	cups		7373.07	1614.2188	119.8628	28.6059
salt	1/8	teaspoon		-	-	-	-
fig	4	ounces	dried	83.9145	21.7497	0.8505	0.3402
apricot	2	ounces		27.2155	6.3049	0.7938	0.2211
almond	1 1/3	cups		2569.4933	0.0	0.0	290.6667
water	1/2	cup		0.0	0.0	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butter	1	cup		1368.0	62.856	42.744	115.2
golden raisin	2/3	cup		332.2	87.47200000000001	3.7289999999999996	0.506
orange zest	3	tablespoons		17.46	4.5	0.27	0.036000000000000004
lemon zest	1	tablespoon		-	-	-	-

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