Directions:
- Sieve flour into a bowl. Cream the yeast with some of the warm milk.
- Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
- Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
- Replace in bowl , cover with a cloth and allow to rise in a warm place.
- Add the sugar butter and salt, mix until well absorbed.
- Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
- Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
- Turn out when cooked. Cool slightly.
- Soak carefully in hot syrup.
- Sprinkle liberally with the rum.
- SYRUP:.
- Boil all the ingredients together and strain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.86 Kcal (640 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 29.52mg | 10% | |
| Sodium | 286.4mg | 12% | |
| Potassium | 73.66mg | 2% | |
| Total Carbs | 23.92g | 8% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 193.04 Kcal (808 kJ) | ||
| Calories from fat | 45.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 6% | |
|---|---|---|---|
| Cholesterol | 37.28mg | 10% | |
| Sodium | 361.69mg | 12% | |
| Potassium | 93.03mg | 2% | |
| Total Carbs | 30.21g | 8% | |
| Sugars | 12.69g | 40% | |
| Dietary Fiber | 1.84g | 6% | |
| Protein | 3.87g | 6% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 1.2mg | 5% | |
| Calcium | 67.3mg | 5% | |
* 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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