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8 Serves
92 Mins
6 g
65 g
22 g
In a small bowl, combine warm milk and active dry yeast, letting it sit until foamy.
Ingredients, vitamins, and health benefits
Active dry yeast
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
10 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter, kneading until a smooth dough forms.
Cover the dough and let it rise in a warm place until doubled in size.
Roll the dough into small balls, dip each into melted butter, and roll in a mixture of sugar and crushed walnuts.
Arrange the coated dough balls in a greased bundt pan and bake in a preheated oven at 175°C until golden brown.
Milk
Flour
Sugar
Egg
Melted Butter
Walnuts
Vitamin A
27 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
10 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
6
g36
g22
g
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g