Directions:
- Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.
- Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs and salt, beating until smooth. Add 1 1/2 cups flour to creamed mixture; beat well. Stir in milk and dissolved yeast, mixing well. Gradually stir in remaining flour to make a soft dough.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Stir dough down; spoon batter into a well-greased 10-inch Bundt pan. Cover and repeat rising procedure 30 minutes or until doubled in bulk.
- Bake at 325° for 10 minutes. Increase temperature to 375°; bake 20 minutes or until golden brown. Cool in pan 10 minutes. Remove from pan, and place on wire rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2262.07 Kcal (9471 kJ) | ||
| Calories from fat | 330.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.76g | 57% | |
|---|---|---|---|
| Cholesterol | 393.32mg | 131% | |
| Sodium | 2571.27mg | 107% | |
| Potassium | 1049.02mg | 22% | |
| Total Carbs | 408.58g | 136% | |
| Sugars | 71.05g | 284% | |
| Dietary Fiber | 15.07g | 60% | |
| Protein | 65.7g | 131% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 6.3mg | 35% | |
| Calcium | 430.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 242.88 Kcal (1017 kJ) | ||
| Calories from fat | 35.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 57% | |
|---|---|---|---|
| Cholesterol | 42.23mg | 131% | |
| Sodium | 276.08mg | 107% | |
| Potassium | 112.63mg | 22% | |
| Total Carbs | 43.87g | 136% | |
| Sugars | 7.63g | 284% | |
| Dietary Fiber | 1.62g | 60% | |
| Protein | 7.05g | 131% | |
| Iron | 0.7mg | 35% | |
| Calcium | 46.2mg | 43% | |
* 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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