12 Serves
96 Mins
Activate the yeast in warm milk with a pinch of sugar and a small amount of flour, allowing it to sit until frothy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
564 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
342 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a large mixing bowl, combine the flour, sugar, eggs, and the yeast mixture, kneading until a smooth, elastic dough forms.
Cover the dough and let it rise in a warm place until it has doubled in size.
Transfer the dough into a greased bundt pan and bake in a preheated oven until golden brown and a skewer inserted comes out clean.
4
g37
g8
g
.jpg&w=3840&q=75)
Kenyan