Put flour in very large pan. Make indent in the middle. Into the indent put sugar, salt, and eggs. '
Slowly pour in the melted butter as you mix with your hands to melt the sugar.
After 5 minutes, add water as needed to get it luke-warm.
Add yeast mixture and keep mixing, then start including the flour from around the indent little by little.
Kneed for about 5-10 minutes. When it looks not too sticky and not too dry, coat the top with oil and cover with a damp cloth and blanket and let it rise (2-4) hours until it is 3 times its bulk. (I've used parchment paper on top because the cloth sticks to the dough. I also put it on heating pad, medium, which speeds up the rising.)
Coat 6 pans (I do 5 rectangle and 1 round for family coin) with melted crisco (that is what my yia yia did. I've used other things)
Pound it down and knead it for a few minutes.
Cut into 6 pieces and roll and pound into pans. (Hide dime in the underside of the round pan)
Let rise, covered. Brush with evaporated milk mixed with a little sugar.
Bake 325-350 for 25 min to 1/2 hour.
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|Serving Size: 1 Serving (3339g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2580 (22%)|
|Amt Per Serving||% DV|
|Total Fat 286.7g||382 %|
|Saturated Fat 181.5g||907 %|
|Monounsaturated Fat 74.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 780.4mg||240 %|
|Sodium 3250.5mg||112 %|
|Potassium 1977.6mg||52 %|
|Total Carbohydrate 2326.4g||684 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2326.4g|
|Protein 43.4g||62 %|
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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: 11706
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