INGREDIENTS

INSTRUCTIONS

1957    
Sift flour and mix with sugar and salt.  Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.  Roll out the dough
on baking board to 1 finger thickness.  Spread  small pieces of butter
on 2/3 of the dough.  The butter must have same  consistency as the
dough; if it is too soft it melts into the dough.  Fold together into
three layers like folding a napkin, first the part  without butter.
Roll out and fold again.  Repeat three or four times.  Leave in a cold
place for 1/2 hour.  This is the dough with which many  different kinds
of Danish pastry is made.  When pastry is shaped,  place on baking
sheet and leave in cold place to rise for 15 to 20  minutes, then brush
with egg white and bake in a fast oven until  golden brown.  COCKS'
COMBS (HANEKAMME):  Roll out dough to finger thickness and  spread with
a paste made of equal parts of butter and sugar, then cut  into square
pieces 4" x 4".  Place filling across middle and fold  over.  Press the
edges firmly together and make 4 or 5 deep slashes in this  side. Let
rise, brush with egg white and spread with chopped almonds  and sugar.
SPANDAURERS:  Roll out dough, spread with paste and cut as above.
Place filling in middle.  Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner's sugar and water.  CHOCOLATE BUNS
(CREMEBOLLER):  Roll out dough, spread with paste and  cut as above.
Place filling of vanilla creme in middle, fold corners  to the center,
forming dough as a ball and place upside down on  baking sheet. After
baking spread with frosting of confectioner's  sugar, cocoa and water.
As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:  VANILLA CREME:  Mix 1 egg yolk, 1 tablespoon sugar, 1
tablespoon  flour and 3/4 cup milk and cook until thick.  Take off, add
1/2  teaspoon vanilla extract and cool stirring occasionally.  ALMOND
PASTE:  Cream 1/2 cup butter, add 1/4 lb. ground, blanched  almonds and
1/2 cup sugar and mix well until smooth.  Another kind of  almond paste
without butter is made of:  1/4 lb. almonds, 1/2 cup  sugar and 3 egg
whites.  Work well together until smooth.  From "Danish Cookery" by
Suzanne, Andr. Fred. Host & Son, Copenhagen,  Posted by Stephen
Ceideberg; March 9 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4648
Calories From Fat: 2554
Total Fat: 290.7g
Cholesterol: 937.6mg
Sodium: 2559.1mg
Potassium: 1028.8mg
Carbohydrates: 443.8g
Fiber: 13.5g
Sugar: 64g
Protein: 68.9g