RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.5869
Energy (kCal)	8300.296
Carbohydrates (g)	73.3397
Total fats (g)	911.479
Fatty acids, total saturated 20:0 (g)	0.0124
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3229
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2429
Fatty acids, total saturated 4:0 (g)	0.2536
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.0563
Tocopherol, beta (mg)	0.0220
Lactose (g)	12.0688
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	27.2829
Tocopherol, delta (mg)	0.0504
Arginine (g)	2.2626
Proline (g)	2.5791
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2462
Adjusted Protein (g)	0.0000
Cystine (g)	0.4379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	51.6812
Copper, Cu (mg)	0.6530
Maltose (g)	0.0238
Zinc, Zn (mg)	3.9730
Total lipid (fat) (g)	911.4790
Vitamin K (phylloquinone) (g)	216.3210
Cholesterol (mg)	591.0500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	2.7750
Phytosterols (mg)	829.7640
Folate, total (g)	125.9620
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1226.0840
Energy (kcal)	8300.2960
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5360
Fatty acids, total saturated 14:1 (g)	0.0295
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9293
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0037
Sugars, total (g)	62.9175
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0402
Vitamin C, total ascorbic acid (mg)	0.0660
Lutein + zeaxanthin (g)	623.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0678
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2126
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	67.7300
Fatty acids, total saturated 16:0 (g)	77.7514
Carbohydrate, by difference (g)	73.3397
Vitamin D (IU)	121.9300
Fructose (g)	0.0238
Fluoride, F (g)	33.7300
Aspartic acid (g)	3.1317
Tyrosine (g)	1.6290
Potassium, K (mg)	595.9360
Fatty acids, total saturated 12:0 (g)	410.0656
Vitamin A, RAE (g)	333.5800
Serine (g)	2.2462
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7589
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0031
Fatty acids, total saturated 22:0 (g)	0.0149
Fatty acids, total saturated 14:0 (g)	144.4179
Histidine (g)	0.9692
Isoleucine (g)	1.7786
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.1365
Water (g)	304.1733
Fatty acids, total saturated 8:0 (g)	28.9425
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	55.9460
Sodium, Na (mg)	571.6400
Iron, Fe (mg)	2.7815
Energy (kJ)	34734.6820
Ash (g)	5.3854
Caffeine (mg)	0.0000
Glycine (g)	1.0945
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	22.4662
Fatty acids, total polyunsaturated (g)	23.1424
Vitamin E (alpha-tocopherol) (mg)	34.8375
Sucrose (g)	49.9238
Vitamin B-6 (mg)	0.3675
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.9074
Vitamin D (D2 + D3) (g)	3.1240
Vitamin D3 (cholecalciferol) (g)	3.1240
Lysine (g)	2.5049
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2603
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0389
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5854
Folate, food (g)	125.9620
Fatty acids, total saturated 20:1 (g)	0.0628
Fatty acids, total monounsaturated (g)	113.0401
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0409
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0840
Choline, total (mg)	473.1946
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	723.2949
Vitamin B-12 (g)	2.3830
Calcium, Ca (mg)	496.8100
Fatty acids, total saturated 10:0 (g)	32.4745
Galactose (g)	0.0238
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.5300
Glutamic acid (g)	6.7267
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	12.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	326.2900
Leucine (g)	3.1469
Folate, DFE (g)	125.9620
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.2476
Tryptophan (g)	0.4882
Threonine (g)	1.5035
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.5547
Protein (g)	34.5869
Cryptoxanthin, beta (g)	17.1720
Fatty acids, total saturated 18:1 undifferentiated (g)	112.3919
Betaine (mg)	2.2890
Phosphorus, P (mg)	782.8080
Tocopherol, gamma (mg)	0.7139

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dissolve the yeast and 2 tablespoons white sugar in the warm milk. | 2. Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator. | 3. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes. | 4. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined. | 5. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds. | 6. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/2	teaspoons		-	-	-	-
white sugar	1/4	cup		193.5	49.99	0.0	0.0
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
purpose flour	2 1/2	cups		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt	1/4	teaspoon		-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
cottage cheese	1/2	cup	drained	102.9	3.549	11.675999999999998	4.515
egg	1			71.5	0.36	6.28	4.755
white sugar	2	tablespoons		193.5	49.99	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
confectioner sugar	1/2	cup		-	-	-	-

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

Cooking in progress....

Sufganiot