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Polish Easter Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.2491
Energy (kCal)4376.36
Carbohydrates (g)715.5085
Total fats (g)140.5948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter and sugar in large bowl until blended. | 2. Beat in egg yolks until well blended. | 3. Dissolve yeast in warm water. | 4. Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture. | 5. Stir in flour alternately with the milk, beating well after each addition, until soft dough forms. | 6. Stir in raisins. | 7. Cover; let rise in warm place until double, about 1 1/2 hours. | 8. Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan. | 9. Cover; let rise until double, about 1 hour. | 10. Heat oven to 350 degreesF | 11. Bake until bread is golden brown, 35 to 40 minutes. | 12. Cool 5 minutes. | 13. Remove from pan; cool completely. | 14. Sprinkle with confectioners sugar if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    active yeast 1 package - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    orange peel 2 teaspoons grated 3.88 1.0 0.06 0.008
    lemon peel 1 teaspoon grated 0.94 0.32 0.03 0.006
    cinnamon 1 teaspoon ground - - - -
    salt 1/2 teaspoon - - - -
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    milk 1 cup scalded 552.0 13.296 5.496 57.216
    golden raisin 1 cup 498.3 131.208 5.5935 0.759

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



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