Directions:
- METHOD.
- Warm cream add yeast and dissolve let it seat until star to bubble.
- Cream butter and sugar, add eggs and yeast slurry mix in flour and nutmeg, knead the dough.
- Roll the dough to a rectangle of about 10 cm , cover 2/3 of the dough with dots of roll-in fat , fold empty part onto centre portion and remaining third on top-this is the roll-in procedure-not a fold inches.
- Roll dough the same size again, apply first single fold by folding 1/3 of the dough onto centre part plus remainder onto top.
- Repeat this folding twice more allowing 20 minutes rest between each fold - preferably refrigerated. Refrigerate dough before make-up procedure; dough also may be frozen for future use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 883.14 Kcal (3698 kJ) | ||
| Calories from fat | 239.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.65g | 41% | |
|---|---|---|---|
| Cholesterol | 135.97mg | 45% | |
| Sodium | 1273.82mg | 53% | |
| Potassium | 344.16mg | 7% | |
| Total Carbs | 139.92g | 47% | |
| Sugars | 34g | 136% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 22.79g | 46% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.5mg | 31% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 276.41 Kcal (1157 kJ) | ||
| Calories from fat | 75.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 41% | |
|---|---|---|---|
| Cholesterol | 42.56mg | 45% | |
| Sodium | 398.69mg | 53% | |
| Potassium | 107.72mg | 7% | |
| Total Carbs | 43.79g | 47% | |
| Sugars | 10.64g | 136% | |
| Dietary Fiber | 1.86g | 24% | |
| Protein | 7.13g | 46% | |
| Iron | 1.7mg | 31% | |
| Calcium | 26.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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