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Breakfast Kuchen Recipe
|Sweet dough||1 Cup (16 tbs)|
|Walnuts||250 Milliliter (1 Cup)|
|Butter/Margarine||250 Milliliter (1 Cup)|
|Sugar||250 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 5061 Calories from Fat 3361
% Daily Value*
Total Fat 390 g600.3%
Saturated Fat 149.9 g749.5%
Trans Fat 0 g
Cholesterol 537.6 mg
Sodium 1562.6 mg65.1%
Total Carbohydrates 388 g129.2%
Dietary Fiber 16.8 g67%
Sugars 256.5 g
Protein 50 g100.4%
Vitamin A 126% Vitamin C 6.1%
Calcium 37% Iron 67.9%
*Based on a 2000 Calorie diet
Meanwhile, assemble Salad Maker with Shredder Disc and large mixer bowl.
Process nuts; set aside.
In small mixer bowl, cream butter and sugar at MEDIUM-LOW, adding nuts near the end.
Punch down, cut dough in half, and roll each half into a rectangle about 13 1/2x8 1/2 inches (34x21 cm).
Put dough into a greased 15 1/2x10 1/2x1-inch (39x27x3 cm) jelly roll pan.
Spread with half of butternut mixture.
Repeat with second half of dough.
Let rise in warm place until doubled (about 45 minutes).
Bake in preheated 350°F (180°C) oven for 20 to 25 minutes, or until top is golden brown.
Cut into squares to serve.