Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 (8-oz) package sour cream, scalded
- ½ cup sugar
- ½ cup butter
- 1 teaspoon salt]]
- 2 packages dry yeast
- ½ cup warm water (105°F to 115°F)
- 2 eggs, beaten
- 4 cups all-purpose flour
- filling (recipe follows)
- glaze (recipe follows)
- =
Directions
Combine scalded sour cream, sugar, butter, and salt; mix well, and let cool to lukewarm.
Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs.
Gradually stir in flour (dough will be soft).
Cover tightly and chill overnight.
Divide dough into 4 equal portions.
Turn each portion out onto a heavily floured surface, and knead 4 or 5 times.
Roll each into a 12 x 8-inch rectangle.
Spread one-fourth of filling over each rectangle, leaving a ½-inch margin around edges.
Carefully roll up jellyroll fashion, beginning at long side.
Firmly pinch edge and ends to seal.
Carefully place rolls, seam side down, on greased baking sheets.
Make 6 equally spaced x-shaped cuts across top of each loaf.
Cover and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in bulk.
Bake at 375°F for 15 to 20 minutes.
Spread loaves with glaze while warm.