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Potato Refrigerator Kolaches Dough

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.249
Energy (kCal)3357.78
Carbohydrates (g)318.0675
Total fats (g)171.127
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil and mash potatoes. | 2. While hot add potato water. | 3. Mash so there are no lumps; add butter. | 4. Add cold water with the powdered milk, sugar and eggs. | 5. Add yeast when not too hot. | 6. Add 2 cups flour; mix. | 7. Add rest of flour; mix until smooth. | 8. Put in a covered container so that it is only 1/4 full. | 9. Put in refrigerator overnight. | 10. Next day make buns size of walnut; put on cookie sheet. | 11. Work with dough while cold. | 12. If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days. | 13. Grease the buns with pure lard or oil. | 14. Let rise until nearly double. | 15. Make dents in the center and put in the filling. | 16. Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown. | 17. Remove from oven; grease with shortening; cool. | 18. If to be frozen, cool slightly and pack in air tight contaners. | 19. Before they get too cold, freeze; if packed slightly warm it keeps in the freshness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cup mashed 115.5 26.235 3.075 0.135
    butter 1/2 cup 684.0 31.428 21.372 57.6
    water 1/2 cup 0.0 0.0 0.0 0.0
    milk 1/2 cup powdered 276.0 6.648 2.748 28.608
    yeast 2 teaspoons 22.2 2.4504 2.8656 0.10800000000000001
    salt 1 1/2 1/2 - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    egg 2 143.0 0.72 12.56 9.51
    flour 4 1/3 cups divided 1579.76 116.1888 137.6284 75.166

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



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