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8 Serves
86 Mins
In a large mixing bowl, combine warm milk, sugar, and yeast, allowing it to bloom for 10 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
545 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
343 mg / 4,700 mgSodium
53 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Add flour, eggs, and softened butter to the yeast mixture, kneading until a smooth, elastic dough forms.
Place the dough in a greased Kugelhopf mold, arranging whole almonds at the base, and let it rise until doubled in size.
Bake in a preheated oven until golden brown and the cake sounds hollow when tapped.
16
g187
g21
g
American
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