| 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
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”