Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 2 (1 pound) loaves frozen white bread
- 1 C. sugar, divided
- a C. packed brown sugar
- a C. milk
- 1-2 Tablespoons butter or margarine
- 1 3/4 Teaspoons ground cinnamon, divided
Directions
Thaw the bread dough in the refrigerator for 12 hours.
Combine 1-cup sugar, brown sugar, milk, margarine/butter and 1 teaspoon of the cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup form heat; let cool 10 minutes.
Combine a cup sugar and ˝ teaspoon in a shallow dish and mix well. Cut each loaf of thawed dough into approximately 24 equal portions. Roll each portion in the cinnamon sugar and then layer the dough balls in a 12-cup Bundt pan or tube pan, that has been coated with the cooking spray (or greased).
Pour the sugar syrup over all of the dough; cover and let rise for 35 minutes or until doubled in bulk.
Preheat over to 350F.
Uncover, and bake at 350 or until lightly browned.
Immediately loosen edges of bread with a knife.
Place a plate upside down on top of the pan; invert pan onto plate.
Remove pan and drizzle with any remaining sugar syrup.
Category:Egyptian Recipes
Category:Egyptian Snacks