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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften yeast in warm water. | 2. In a mixer bowl, beat together sugar, margarine, and salt. | 3. Add eggs and beat well. | 4. Beat in 1 cup of flour. | 5. Beat in milk, lemon peel, mace, and yeast mixture. | 6. Stir in as much remaining flour as you can with a spoon. | 7. Stir in raisins and nuts. | 8. Turn out onto floured surface. | 9. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). | 10. Place in a lightly greased bowl; turn once to grease surface. | 11. Cover, let rise in warm place till double; divide in half. | 12. Divide one portion of the dough into fourths for the bottom braid. | 13. Cover and let rest 10 minutes. | 14. Meanwhile, divide the remaining dough into 5 portions for the other two layers of the dough. | 15. Cover those portions and set aside. | 16. On a lightly floured surface, form each of the first 4 portions into 16-inch long ropes. | 17. On a greased baking sheet, arrange the 4 ropes, 1 inch apart. | 18. Beginning in the middle of the ropes, braid together toward each end. | 19. To braid 4 ropes, overlap the center 2 ropes to form an X. | 20. Take the outside left rope and cross over the closest middle rope. | 21. Then, take the outside right rope and cross under the closest middle rope. | 22. Repeat braiding until you reach the end. | 23. Pinch ends together; tuck under. | 24. Turn baking sheet and braid on opposite end. | 25. Gently pull width of braid out slightly. | 26. Form remaining 5 portions into 16-inch long ropes. | 27. Braid 3 of the ropes together. | 28. Brush the 4-strand braid with water and center the second braid on top; gently pull width of top braid out. | 29. Twist the remaining two ropes of dough together. | 30. Brush the top braid with water; place the twist on top of the second braid. | 31. Cover the shaped dough and let rise till nearly double. | 32. While loaves are rising, preheat oven to 350°F. | 33. Brush surface of the shaped dough with egg yolk. | 34. Bake in oven for 35-40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast cake	1		compressed	25.2167	0.0	5.61	0.1417
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
salt	2	teaspoons		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
purpose flour	5 1/2 - 6	cups		25.2167	0.0	5.61	0.1417
milk	1	cup		148.84	11.6632	7.686	7.9788
lemon peel	1	teaspoon	shredded	0.94	0.32	0.03	0.006
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
raisin	1	cup		498.3	131.208	5.5935	0.759
nut	1/2	cup	chopped	-	-	-	-
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118

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