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Cardamom Coffee Cakes

 

14

Yield

1

servings

Prep

30

min

Cook

30

min

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups milk
¾ cup sugar
½ cup butter
3 each egg yolks
*
Topping
6 tablespoons sugar
1 package yeast, compressed
*
6 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon cardamom seeds
2 tablespoons milk

Directions

Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk.

Beat in 3 cups flour, beat until smooth.

Cover well and let rise until light and double in bulk, 1 to 1½ hours.

Add soft butter, remaining sugar, salt, egg yolks, cardamom Mix thoroughly. Place remaining ¼ cup flour on board or pastry cloth for kneading. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1½ hours. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 tablespoon milk and sprinkle with 3 tablespoon sugar. Bake in cakes

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 118620% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 357mg 15%
Total Carbohydrate 70g 70%
Dietary Fiber 6g 23%
Sugars g
Protein 48g
Vitamin A 18% Vitamin C 1%
Calcium 16% Iron 52%
* based on a 2,000 calorie diet How is this calculated?

 

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