Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
838
Calories
37g
Protein
19g
Fat
126g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1/4-ounces) package active dry yeast
- 1/4 cup warm water (105-110°F)
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
- 1 large egg, warmed in shell in warm water 5 minutes
- 1 1/2 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
- 3/4 pound firm-ripe plums (about 4 small), halved and pitted
- Equipment: a stand mixer fitted with paddle attachment
- Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes