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|Unsalted butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 (3/4 Cup)|
|Cake flour||3 1⁄2 Cup (56 tbs), sifted|
|Baking powder||1 Tablespoon|
|Egg yolk||1 (For Glaze)|
Serving size: Complete recipe
Calories 3302 Calories from Fat 697
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 36.4 g182%
Trans Fat 0 g
Cholesterol 1125.6 mg
Sodium 1899.4 mg79.1%
Total Carbohydrates 572 g190.6%
Dietary Fiber 54.2 g216.9%
Sugars 151.9 g
Protein 96 g192.8%
Vitamin A 51.4% Vitamin C
Calcium 160% Iron 29.4%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating 1 minute after each addition.
Combine flour, baking powder, and salt.
Add half of flour to creamed mixture and mix with a wooden spoon.
Add remaining flour; mix well.
Divide dough into four portions.
Roll each portion into a long roll about 1 1/2 inches in diameter on a floured pastry cloth.
Place rolls 3 inches apart on a well greased and floured cookie sheet.
Flatten dough slightly with hands.
Brush tops with egg yolk.
Bake at 400 degree F about 20 to 25 minutes, or until golden and firm to the touch.
Remove from oven.
Cover with a towel; let stand 2 hours.
Cut rolls into 1/2 inch slices.
Place on ungreased cookie sheet, cut sides down.
Toast in a 400Â°F oven 15 to 20 minutes, turning several times until delicately brown.