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Ingredientes
- 2 cakes compressed or possibly 2 packages. active dry yeast
- 1/4 c. hot water
- 3/4 c. lukewarm lowfat milk
- 1/2 c. sugar
- 1 teaspoon salt
- 1/2 c. shortening
- 2 large eggs
- 4 1/2 to 5 c. sifted all-purpose flour
- 1 (12 ounce) can Almond Filling
- Confectioners' sugar icing
Direcciones
- Dissolve yeast in warm water. Mix together lowfat milk, sugar and salt. Add in yeast mix. Stir in shortening and large eggs. Add in about 1/2 of the flour and beat well. Add in sufficient remaining flour to handle easily. Turn onto lightly floured board and knead till smooth and elastic, about 5 min. Place in lightly greased bowl; turn once to grease surface. Cover with damp cloth. Let rise in a warm place (85 degrees) till double in bulk, about 1 1/2 hrs.Punch down and let rise again till almost double, about 30 min. Roll into one rectangle 8 x 14 inches or possibly two rectangles 6 x 10 inches each. Place on a greased cookie sheet.
- Spread Almond Filling down center of dough, about 2 to 3 inches wide. At each side of filling, make cuts 1 inch apart and 1 1/2 to 2 inches long into dough. Take a strip on each side and cross them at the center of the filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 88 | 29% |
| Total Fat 9.99g | 12% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 36mg | 12% |
| Sodium 213mg | 9% |
| Potassium 87mg | 2% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.32g | 6% |
| Protein 6.66g | 11% |
