Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the yeast, the 1 t sugar and the half and half. Let stand till foamy, about 5 minutes. | 2. gradually add half the flour to the yeast mixture, beating till smooth. | 3. place this sponge in a warm draft free place and let stand till bubbly and doubled in bulk, about 1 hour. | 4. in a second large bowl, beat the egg and egg yolks, 1/2 cup sugar, butter, saffron mixture and the vanilla and rum extracts with an electric beater till smooth. | 5. stir in the raisins and candied fruit into the sponge and then add the egg mixture. | 6. add the remaining flour, 1/2 cup at a time, mixing well after each addition, till you have a sticky dough. | 7. transfer the dough to a floured surface, sprinkle with additional flour and knead till you have a smooth, elastic dough, 5-8 minutes, adding more flour if necessary. | 8. place the dough in a large buttered bowl, turning it to coat with the butter. | 9. cover and set in a warm place till doubled in bulk, about 1 1/12 hours. | 10. on a large floured surface, roll the dough into a long cylinder about 3 inches thick and 36 inches long. | 11. place on a large buttered baking sheet and turn the ends in toward the center to form a large "pretzel." Cover and let stand for 40 minutes. | 12. preheat oven to 350. | 13. brush the dough with the egg wash and sprinkle with almonds, pressing them in slightly. | 14. bake in the middle of the oven till golden brown, about 45 minutes (I would start checking at about 30 minutes to be sure it doesn't over bake). | 15. remove from the oven and cool on a rack. | 16. allow to stand for 4-6 hours. | 17. serve sprinkled with confectioners' sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	package		-	-	-	-
sugar	1/2	cup		18.354	4.5908	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
half	1 1/2	cups	scalded	-	-	-	-
flour	5 1/2	cups		3180.54	696.3297	51.7055	12.3398
egg	1		beaten	71.5	0.36	6.28	4.755
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
egg yolk	1		beaten	109.48	1.2206	5.3924	9.0236
milk	1	teaspoon		3.1008	0.243	0.1601	0.1662
butter	4	tablespoons	unsalted melted cooled	342.0	15.714	10.686	28.8
saffron thread	3/4	teaspoon	crushed diluted	-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rum extract	1	teaspoon		-	-	-	-
raisin	3/4	cup		373.725	98.406	4.1951	0.5692
fruit	1/2	cup	candied	12.54	2.9766	0.5412	0.0858
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0
confectioner ' sugar				-	-	-	-

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