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Buttermilk Korppu (Rusks)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1374
Energy (kCal)1222.9743
Carbohydrates (g)218.194
Total fats (g)33.7129
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large mixing bowl dissolve yeast in the water. | 2. Stir in next 7 ingredients (buttermilk - butter). | 3. Stir in flour gradually, beating well until a stiff dough is reached. | 4. Turn dough out on a floured board and knead until smooth. | 5. Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour). | 6. Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled. | 7. Brush loaves with milk. | 8. Bake in 350 degree oven for 20 minutes or until browned. | 9. Remove from oven (which has been turned off) and toast until golden on both sides. | 10. Cut into pieces (about 3 dozen total rusks). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 1 package - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    buttermilk 1 cup - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    salt 1/4 teaspoon - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    anise seed 1/4 teaspoon crushed 1.7693 0.2626 0.0924 0.0835
    fennel seed 1/4 teaspoon crushed 1.725 0.2614 0.079 0.0744
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    flour 3 - 3 1/2 cups 0.0 0.0 0.0 0.0

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



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