Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 13 yolks,
- 1/2 cup warm melted butter,
- 1/2 cup tepid milk,
- 1 cup confectioner's sugar,
- 1 oz/25 g yeast,
- salt,
- 1 teaspoon vanilla,
- flour as needed
Directions
Mix the yeast with 1 teaspoon sugar, pour the tepid milk and a little flour to obtain a dough starter. Let it rise a little.
Then add yolks beaten with sugar and tepid butter, salt and vanilla.
Knead with flour the same way as for sweet breads.
Put this dough into a cloth or fabric sack, tie tightly (but leave room for the dough to rise) and submerge into a large pot or bucket with cold water.
Leave it this way from morning till evening (or from the preceding evening to the next day).
When the dough has risen enough, bring it to the surface of the water.
Remove from the cloth, place on the pastry board and shape into little pretzels, small figure eight (8) or snails.
Place on the baking sheet, leave 1/2 hour in a warm place, wash with egg (they may be sprinkled with ground walnuts or ground blanched almonds).
Bake at medium heat.
Category:Romanian Recipes
Category:Romanian Desserts