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Polish Easter Bread - Bobka

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.7066
Energy (kCal)4841.2208
Carbohydrates (g)787.8977
Total fats (g)154.3791
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure 2 cups flour onto piece of waxed paper. | 2. Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well. | 3. Melt butter and add lukewarm milk. | 4. Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes. | 5. Add 4 egg yolks and 1 more cup of flour. | 6. Beat at medium speed 2 minutes or until think and elastic. | 7. Gradually stir in last cup of flour with wooden spoon, making a soft dough. | 8. Cover and let rise until double. | 9. Stir in raisins and lemon rind. | 10. Put in a well greased 3 quart fluted tube pan or heavy Bundt pan. | 11. Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix. | 12. Sprinkle almonds over the top and let rise for one hour uncovered. | 13. Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    yeast 1 package - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1 teaspoon - - - -
    cinnamon 1/2 teaspoon - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    milk 1 1/4 cups 186.05 14.579 9.6075 9.9735
    egg yolk 5 273.7 3.0515 13.481 22.559
    golden raisin 1 cup 498.3 131.208 5.5935 0.759
    lemon 1 rind 1.2808 0.4116 0.0486 0.0132
    almond 1/4 cup sliced blanched 481.78 0.0 0.0 54.5

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



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