Paasiaisleipa ( Finnish Easter Bread)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 43.8219 |
| Energy (kCal) | 2940.5717 |
| Carbohydrates (g) | 307.223 |
| Total fats (g) | 182.8549 |
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Cuisine
European >> Scandinavian >> Finnish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. | 2. Heat milk, water, and butter until very warm (120º to 130ºF). | 3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. | 4. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. | 5. Stir in enough additional flour to make soft dough. | 6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. | 7. Place in greased bowl, turning to grease top. | 8. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. | 9. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe). | 10. Punch dough down; turn out onto lightly floured surface. | 11. Knead in dates and almonds. | 12. Divide dough in half; shape into 2 balls. | 13. Place in 2 greased 8-inch round cake pans. | 14. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. | 15. Bake at 350ºF for 35 to 40 minutes, or until done. | 16. Remove from pans; cool on wire racks. | 17. Top with confectioners' sugar frosting, if desired. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| purpose flour | 6 - 6 1/2 | cups | - | - | - | - | |
| sugar | 3/4 | cup | 604.485 | 151.197 | 0.0 | 0.0 | |
| active yeast | 2 | packages | - | - | - | - | |
| orange | 2 | tablespoons | rind | 10.575 | 2.6438 | 0.2115 | 0.027000000000000003 |
| lemon | 2 | teaspoons | rind | 2.5617 | 0.8233 | 0.0972 | 0.0265 |
| cardamom | 1 | teaspoon | ground | 6.22 | 1.3694 | 0.2152 | 0.134 |
| salt | 1/2 | teaspoon | - | - | - | - | |
| milk | 3/4 | cup | 111.63 | 8.7474 | 5.7645 | 5.9841 | |
| water | 1/2 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| butter | 1/2 | cup | 684.0 | 31.428 | 21.372 | 57.6 | |
| egg | 2 | 143.0 | 0.72 | 12.56 | 9.51 | ||
| date | 1 | cup | chopped pitted snipped | 414.54 | 110.2941 | 3.6015 | 0.5733 |
| almond | 1/2 | cup | chopped slivered toasted | 963.56 | 0.0 | 0.0 | 109.0 |
| confectioner sugar frosting | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.