3/4 cup milk, scalded 1/3 cup sugar 2 teaspoons salt 1/3 cup butter *** 2 packages yeast 1/4 cup lukewarm water 1/2 teaspoon almond extract 3 eggs, beaten 4 1/2 cups flour 1 cup butter *** apple, cherry, or blueberry pie filling, canned 1 cup sugar 2 tablespoons ground cinnamon, or less if desired
Combine scalded milk, sugar, salt, and butter and cool to lukewarm. In a large bowl dissolve yeast and lukewarm water. Stir in almond extract and beaten eggs. Add lukewarm mixture to yeast and then add egg mixture. Gradually add flour. Place dough in a greased 9 x 13-inch pan. Chill in refrigerator, covered, for 1 to 2 hours.
Turn chilled dough onto a floured board. Roll to 12 x 16. Spread 1/3 cup butter over 2/3 of dough. Fold unspread portion over 1/2 of the remaining dough. Fold over remaining third. Repeat this procedure TWICE more rolling to 12 x 16-inches each time. Return dough to refrigerator and chill overnight.
When ready to bake: Divide dough in half. Roll to 14 x 9 - inches. Cut into strips, with a pastry cutter, 14"x 3/4". Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet. Fill shells with apple, cherry, or blueberry filling. Combine sugar and cinnamon and sprinkle over pastries.
Cover and let rise in warm place, until doubled. Bake at 375 degrees F for 12 minutes.
This take 2 days to make. This is definitely worth the time!
I agree that these do take a bit of work to get the knack of but they are worth it. This is better than any bakery version I've had.
Mar 16, 2008
prayin4sanity Member since: March 16, 2008
These are excellent danish. I do believe that they are difficult if you've never attempted something like this. Don't get discouraged, practice makes perfect. I luckily have done these many times at work so I have an understanding of what they are supposed to look like after they've risen, after they've baked etc. I did use a drizzle instead of the cinnamon sugar sprinkle that was suggested in the recipe. I also let my danish rise at room temp. for approx. 8 hours. I just covered them with saran wrap to keep them from drying out. These can't be rushed!