Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
| Syrup | 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
- 1/2 c. lukewarm water
- 1/2 c. sugar
- 1 tsp. salt
- 1 egg yolk
- 4 to 5 c. flour
- 1 tbsp. anise seed
- 1/2 c. butter
- 3 eggs
- 2 tbsp. light corn syrup
Directions
Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. #Beat with electric beater until well beaten and smooth.
Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour.
Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk.
Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan.
Beat the egg yolk with the corn syrup and brush the top with a pastry brush.
Bake in a preheated oven at 350°F for 15 minutes or until done.
Category:Uruguayan Recipes
Category:Uruguayan Snacks