| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Danish | Desserts, Yeast, Ethnic | 3 | Pastries |
INGREDIENTS
| 4 | c | To 6 cups flour |
| 1/2 | ts | Salt |
| 3 | Sticks butter or margarine | |
| 3 | Eggs | |
| 1 | c | Warm milk |
| 2 | tb | Sugar |
| 1 | pk | Yeast |
| 1 | ts | Vanilla |
| Filling: | ||
| 3 | Jars of thick preserves | |
| Or jam | ||
| Chopped nuts | ||
| Powdered sugar |
INSTRUCTIONS
Sift 4 cups of flour and salt into the bowl. Cut in butter as for pie dough to, make coarse crumbs.Dissolve yeast in warm milk with sugar until foamy.Add to flour mixture with slightly beaten eggs and mix vigorously with wooden spoon.Add additional flour to make a soft dough and knead smooth and elastic.Cover in a bowl and refrigerate overnight ( must ).Divide dough into 3 parts. Roll each part on a lightly floured surface into a large rectangle.Spread a jar of preserves of choice over dough.Sprinkle with desried amount of chopped nuts.Bring up both long sides towards the center, overlapping a bit. Pinch or tuck under side edges. No need to rise double. Place on greased baking sheets and bake in a 350 oven 20 to 25 minutes until golden.Glaze or dust with powder sugar.Cool and cut into slices.Note: this is an extremely delicious pastry with a wonderful texture. A variety of fillings could be used instead of the preserves. However this is not a true Danish dough. Remember this dough does not use the butter bar and "turns" and chilling as would a true danish technique. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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