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4 Serves
116 Mins
4 g
109 g
45 g
In a small bowl, combine warm milk and active dry yeast, allowing it to sit for 5-10 minutes 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
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
80 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
53 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
26 g / 50 gSaturated Fat
26 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
105 gAlcohol
0 g
In a large mixing bowl, combine flour, sugar, and a pinch of salt. Add the yeast mixture, egg, and melted butter, mixing until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic, then cover and let it rise in a warm place for about 60 minutes.
Roll the dough into a long rope and wrap it spirally around the chimney cake mold, pressing the edges to seal.
Brush the dough with melted butter and roll it in sugar. Bake in a preheated oven at 175°C for 25-30 minutes, rotating occasionally until golden brown.
Milk
Flour
Sugar
Egg
Melted Butter
Vitamin A
34 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
80 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
26 g / 50 gSaturated Fat
26 g / 20 gCholesterol
176 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
5 µg / 55 µgAlcohol
0 g