|Milk||1 Cup (16 tbs)|
|Active dry yeast/1 cake compressed||1|
|All purpose flour||4 Cup (64 tbs), sifted|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Heat milk until a film forms.
Cool until lukewarm, then sprinkle in the yeast to dissolve.
Meanwhile, work the butter until soft, then add the sugar gradually, and continue working until creamy.
Beat the eggs in very hard.
Sift flour and salt together.
Beat in the flour and the milk mixture alternately.
Cover dough with a tea towel and set in a warm place until it doubles in size.
Beat very hard and pour into a greased Turk's head or gugelhupj mold or a 10 inch tube pan.
Let rise again until double in size, then bake in a preheated 350° oven for 45 to 50 minutes or until nicely browned on top.
Serving size: Complete recipe
Calories 3235 Calories from Fat 1043
% Daily Value*
Total Fat 118 g182.2%
Saturated Fat 67.4 g337.1%
Trans Fat 0 g
Cholesterol 898.9 mg299.6%
Sodium 2260.7 mg94.2%
Total Carbohydrates 461 g153.8%
Dietary Fiber 13.5 g54%
Sugars 81.1 g
Protein 79 g157.5%
Vitamin A 75.5% Vitamin C
Calcium 43.9% Iron 144.8%
*Based on a 2000 Calorie diet