Petite Italian Christmas Loaves
(Percentage of daily recommendation)
|Calorie||1,413 kcal||(67 %)|
|Protein||27.16 g||(28 %)|
|Fat||49.93 g||(43 %)|
|Carbohydrates||213.48 g||(142 %)|
|Sugar added||43.66 g||(175 %)|
|Roughage||2.14 g||(7 %)|
|Vitamin A||475.88 mg||(59,485 %)|
|Vitamin D||0.67 μg||(3 %)|
|Vitamin E||1.72 mg||(14 %)|
|Vitamin B₁||0.61 mg||(61 %)|
|Vitamin B₂||0.64 mg||(58 %)|
|Niacin||5.71 mg||(48 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||45.84 μg||(15 %)|
|Pantothenic acid||0.96 mg||(16 %)|
|Biotin||9.7 μg||(22 %)|
|Vitamin B₁₂||0.77 μg||(26 %)|
|Vitamin C||0.45 mg||(0 %)|
|Potassium||858.97 mg||(21 %)|
|Calcium||269.16 mg||(27 %)|
|Magnesium||9.12 mg||(3 %)|
|Iron||7.61 mg||(51 %)|
|Iodine||42.02 μg||(21 %)|
|Zinc||0.84 mg||(11 %)|
|Saturated fatty acids||27.8 g|
Crumble yeast and dissolve in warm milk. Mix flour, salt and sugar into yeast mixture. Cut butter into pieces, mix with egg yolk and knead into flour mixture to a smooth dough. Cover dough and let rise in a warm place until doubled in size, about 30 minutes.
Mix raisins, candied lemon and orange peel and cognac.
Grease bottoms of 6 small ramekins or 6 wells of a muffin pan with butter.
Cut 6 strips from parchment paper about 10 x 20 cm (approximately 4 x 8 inches) to line ramekins or muffin pan.
Knead fruit mixture into dough and let rise about 30 minutes. Divide dough into six portions and roll into balls. Set dough balls in prepared ramekins or muffin pan and let rise about 15 minutes.
Preheat oven to 180°C (approximately 350°F).
Cut tops of dough crosswise and brush with egg white. Bake until golden brown, about 40 minutes.
Remove loaves from ramekins or pan, remove parchment paper and let cool.
Decorate petite loaves as desired with paper bands and ribbons to serve.