There's something about the autumn and the lead up to Easter that always makes me want to start baking again. Perhaps it's the change in weather, or the extra time at home over the holiday period. Make these buns on a chilly afternoon and enjoy the meditative process that can only come from kneading, knocking back and glazing. Plus the rewards are indescribably good, and well worth the effort.
See original recipe: https://www.goodfood.com.au/r...
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Serving Size: 1 Serving (2526g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1267 | ||
Calories from Fat: 451 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.1g | 67 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 201.4mg | 62 % | |
Sodium 1042.6mg | 36 % | |
Potassium 3791.7mg | 100 % | |
Total Carbohydrate 118.7g | 35 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 118.4g | ||
Protein 83.3g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1267
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