French Coffee Cakes
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Pretzels
- Tea
- five pounds of any of
- six ounces of butter
Possible health benefits
General information, not medical advice.
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Pretzel
High in thiamine · 0.4 mg per 100 g, 37% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims
- Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in selenium · 17 µg per 100 g, 31% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of riboflavin · 0.3 mg per 100 g, 21% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
Source of niacin · 4.3 mg per 100 g, 27% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
Source of iron · 3.9 mg per 100 g, 28% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Pretzels, soft”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- For richer kinds of cakes, like tea rolls, butter pretzels, snails, etc., etc., more butter is added to the standard mixtures.
- The butter is rolled into the dough like for puff paste, which gives these goods a flaky appearance when baked.
- The dough is also named VIENNA COFFEE CAKE DOUGH by many bakers.
- For each pound of standard dough roll in from two to six ounces of butter, which should be of the consistency of the dough.
- (Part lard may be used for cheaper goods.) Take five pounds of any of the standard doughs, and set in a cool place to stiffen up for one hour.
- Take one pound of washed out but- PAUL KICBAKD8' BOOK OW BRXADSi CAKES.
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- ter;
- roll out the dough about one inch thiek and spread the butter over two-thirds of it in little pats;
- fold over like puff paste No.
- 75;
- fold in three times;
- let rest and give two more turns and the dough is readj for use.
- This kind of dough should be kept cool and proved cool;
- if set in a warm closet, or in steam, the butter will run out and the cakes run flat.
- Keep from drafts during proving, and raise the goods in the ordinary shop temperature of about 65 to 70 degrees Fahr.
Plating
Cookware for this recipe
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Spatula
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Rolling pin