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Ingredients
- 1 c. lowfat milk
- 1 T plus 1 env. dry yeast
- 1 plus 1/2 c. unsalted butter, softened and divided
- 1/2 c. sugar
- 1 teaspoon salt
- 2 large eggs plus 1 yolk
- 3 1/2 to 4 c. bread flour
Directions
- Warm lowfat milk to lukewarm. Dissolve yeast and set aside. Cream together 1/2 cup butter, sugar, and salt in heavy duty mixer. Add in large eggs and yolk, one at a time, add in yeast mix to butter mix and stir in. Add in flour gradually. Mix to create a smooth dough. This will be sticky.Roll dough on lightly floured board to 3/4 inch thick rectangle. Spread remaining 1 cup of softened butter on 2/3 dough. Fold over into thirds letter style. Roll slightly so dough is 3/4 inch rectangle. Dough will be sticky. Chill 20 min. Repeat the rolling, folding into thirds and refrigerate 2 more times. Poke a hole in the center of dough and push dough into greased 10 inch tube pan. Cover with towel and let rise in warm place till dough reaches top of pan, about 1 1/2 to 2 hrs. Bake in preheated oven 350 degrees for 40-45 min. Turn out and cool on wire rack. Makes 1 cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 2497 | |
| Calories from Fat 182 | 7% |
| Total Fat 20.88g | 26% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 2583mg | 108% |
| Potassium 1094mg | 31% |
| Total Carbs 487.07g | 130% |
| Dietary Fiber 13.2g | 44% |
| Sugars 114.95g | 77% |
| Protein 83.7g | 134% |
