Grandma’s Zucchini Bread
A buttery yeast dough filled with a sweet mixture of brown sugar and finely chopped pecans. A perfect cake served with coffee.
Viennese Cake
2015-04-27 15:51:49
Yields 2
Nutrition Facts
Serving Size
906g
Yields
2
Amount Per Serving
Calories 3602
Calories from Fat 1957
% Daily Value *
Total Fat 226g
347%
Saturated Fat 97g
485%
Trans Fat 5g
Polyunsaturated Fat 31g
Monounsaturated Fat 83g
Cholesterol 1094mg
365%
Sodium 1456mg
61%
Total Carbohydrates 344g
115%
Dietary Fiber 18g
73%
Sugars 117g
Protein 63g
Vitamin A
104%
Vitamin C
4%
Calcium
34%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup warm water
- 1 pkg. active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1 cup butter, softened
- 6 eggs
- 4 1/2 cups sifted all-purpose flour (sift before measuring)
- Filling
- 3 tablespoons butter, softened
- 2/3 cup light-brown sugar, packed
- 2 egg yolks
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 2 cups finely chopped pecans or walnuts
- 1/4 cup butter, melted
- confectioners' sugar
Instructions
- In a large bowl sprinkle yeast over warm water; stir until dissolved. Add granulated sugar, salt, lemon zest, 1 cup butter. 6 eggs and 3 cups flour. With an electric mixer at medium speed beat for 4 minutes. Add remaining flour; at low speed, beat until smooth - about 2 minutes. Cover bowl with waxed paper, then with a damp towel; let rise in warm place, free from drafts, until double in bulk - about 1 1/2 to 2 hours. Refrigerate, covered, overnight.
Next day, make filling
- In a medium size bowl, mix 3 tablespoons butter, brown sugar and yolks. Stir in milk and vanilla; blend in nuts. Grease two 9-x-5-x-3-inch pans. Remove dough from refrigerator.
- Stir down dough with wooden spoon. Dough will be soft. Turn out onto a lightly floured board; divide in half. Return half to bowl, and place in refrigerator. On lightly floured pastry cloth or surface, roll half of the dough into a rectangle, 14-x-9-inches.
- Brush with 1 tablespoons melted butter. Spread with half of filling, to 1/2-inch from edge. From each end, roll up dough lengthwise, jelly-roll fashion, toward center. Turn loaf over; place in prepared pan, smooth side up. Lightly brush with melted butter. Repeat with rest of dough. Let rise in warm place, covered with towel, free from drafts, until double in bulk 1 1/2 hours. Preheat oven to 350 degrees. Bake 35 minutes, or until golden-brown. Remove from pan to rack. Sprinkle with confectioners' sugar.
Silver Spoon Recipes https://recipes.bookoomedia.com/