|Flour||5 Cup (80 tbs)|
|Salt||1 Pinch (good pinch)|
|Cake yeast||2 Tablespoon|
|Melted butter||2 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Orange marmalade||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs), tepid|
Scald the milk and add the butter, stirring till it is melted.
Add the sugar and salt.
Leave to cool.
Dissolve the yeast cakes in the tepid water and add to the cooled mixture.
Stir in half the flour and mix well.
Cover and leave in a warm place to rise (about 2 hours).
Add the rest of the flour and knead thoroughly.
Cover and let rise till doubled in bulk.
(This will take about 2 more hours).
Roll out onto a floured board and cut with a biscuit cutter.
Spread both sides with melted butter and place 1 tspn, marmalade in the centre.
Fold each one in half and place on a well-greased baking sheet.
Leave in a warm place for about half-an-hour.
Bake at 425° F for about 20 minutes.
Serving size: Complete recipe
Calories 3597 Calories from Fat 863
% Daily Value*
Total Fat 98 g150.9%
Saturated Fat 57.8 g289.1%
Trans Fat 0 g
Cholesterol 250 mg83.3%
Sodium 530 mg22.1%
Total Carbohydrates 592 g197.3%
Dietary Fiber 19.5 g78.1%
Sugars 109.4 g
Protein 86 g172.3%
Vitamin A 56.9% Vitamin C 2.5%
Calcium 77.2% Iron 167.9%
*Based on a 2000 Calorie diet