| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Danish | 27 | Servings | |
INGREDIENTS
| 2 | pk | Regular or quick active dry yeast |
| 1/2 | c | Warm water; (105 F to 115 F) |
| 4 | c | All-purpose flour* |
| 1/3 | c | Sugar |
| 2 | ts | Salt |
| 1 | c | Cold stick butter; cut into small pieces* * |
| 4 | lg | Eggs |
| 1 | c | Milk |
| Jam or preserves | ||
| 1 1/2 | c | Powdered sugar |
| 3/4 | ts | Vanilla |
| 2 | tb | Water or milk; up to 3 |
INSTRUCTIONS
POWDERED SUGAR GLAZE Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate egg yolks from egg whites; refrigerate egg whites for use in steps 5 and 7. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours. Lightly grease 2 large cookie sheets with shortening. Punch down dough. Divide dough into 3 equal parts. Roll 1 part dough at a time into rectangle, 9 x .7 inches, on lightly floured surface. (If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes.) Cut rectangle crosswise into nine 1-inch strips. For each twist, pinch ends of each strip together to form ring, stretching strip slightly, then twist to form figure 8. Place at least 2 inches apart on cookie sheet. Brush with egg white. Let rise uncovered at room tem- perature about 25 minutes or until dough is puffy and loops fill in. Heat oven to 350 F. Make an indentation in center of each loop. Fill with 1/2 to 1 teasoon jam. Brush dough with egg white. Bake about 15 minutes or until light golden brown. Immediately remove to wire rack; cool slightly. Drizzle Powdered Sugar Glaze over warm twists. POWDERED SUGAR GLAZE: Mix all ingredients until smooth. If necessary, stir in additional water, 1/2 teaspoon at a time, until drizzling consistency. * Do not use self-rising flour in this recipe. **We do not recommend using margarine or vegetable oil spreads. Yield: 27 twists Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 4, 1998
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