Braided Easter Bread
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
4207
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,207 cal. | (200 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 171 g | (147 %) | ||
| Carbohydrates | 542 g | (361 %) | ||
| Sugar added | 110 g | (440 %) | ||
| Roughage | 58 g | (193 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 35.5 mg | (296 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 54.7 mg | (456 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,987 μg | (662 %) | ||
| Pantothenic acid | 11.7 mg | (195 %) | ||
| Biotin | 149.4 μg | (332 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 4,157 mg | (104 %) | ||
| Calcium | 683 mg | (68 %) | ||
| Magnesium | 761 mg | (254 %) | ||
| Iron | 27.2 mg | (181 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 19.7 mg | (246 %) | ||
| Saturated fatty acids | 71.6 g | |||
| Uric acid | 973 mg | |||
| Cholesterol | 785 mg | |||
| Complete sugar | 203 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Whole wheat flour
- 250 grams Pastry flour
- 1 cube fresh Yeast (42 grams)
- 100 grams sugar
- 1 tsp salt
- 1 raw lemon (zest)
- 100 grams butter
- 1 egg
- 250 milliliters milk
- 100 grams chopped almonds
- 100 grams raisins
- 1 egg yolk
- 1 Tbsp Whipped cream
- sugar
Preparation steps
1.
Mix the pastry flour, yeast, sugar, salt, lemon zest, butter and egg. Slowly add in the lukewarm milk and knead well. Knead in the nuts and raisins. Cover the dough and let rise for 30 minutes in a warm place.
2.
Divide the dough into eight portions. Divide each portion into thirds and roll into three equally long strips. Braid each set of three together and place all eight braids on a parchment paper-lined baking sheet.
3.
Beat the egg yolks with the whipping cream and brush the mixture onto the braids. Let rise for 15 more minutes and bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes. Sprinkle with granulated sugar.
