Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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
- 4 cups of milk , warmed (80–95°F)
- 1 tablespoon of white granulated sugar
- 1 tablespoon of salt
- 5 teaspoons of butter , melted
- 1 ounce of yeast
- 1 egg white
- 1.3 pounds (5 cups ) of wheat flour
- 5 teaspoons of olive oil
Directions
Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.
Stir, then add half the flour, and knead the dough.
Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5–2 hours, or until the volume of the dough is doubled.
Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.
Knead the dough again and leave it until it rises.
Heat an oiled frying pan . With a large ladle pour some batter in the center so it makes a circle.
When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.
After it is ready, put the blin on a large plate and start making the next one.