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Saffransbrod

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)228.5347
Energy (kCal)4148.9593
Carbohydrates (g)355.3985
Total fats (g)226.0504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the milk through the flour. | 2. Turn out on a floured board and knead until elastic and smooth. | 3. Let rise until doubled in size (2-2½ hrs). | 4. Punch down and knead briefly; divide in half. | 5. Shape each half into braids by rolling dough 3/4" thick, then cutting into 8" strips and shaping these into rounded strands. | 6. Braid strands. | 7. Decorate with raisins and brush with egg. | 8. Bake at 350° 25-30 minutes. | 9. Cover and cool on rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 cup scalded 552.0 13.296 5.496 57.216
    yeast 2 tablespoons 66.6 7.3512 8.5968 0.324
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1 teaspoon - - - -
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    egg 5 beaten 357.5 1.8 31.4 23.775
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    flour 5 cups unbleached 1822.8 134.064 158.80200000000002 86.73
    raisin 1/4 cup 249.15 65.604 2.7968 0.3795
    egg 1 beaten 357.5 1.8 31.4 23.775

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



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