This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Danish
- add review
- #4659
Sure, you can drop by a bakery to grab a stack of danishes in no time. But biting into your own scratch-made masterpiece? Just can't be beat.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
For the dough
3/4 cup milk, scalded
1/3 cup sugar
2 teaspoons salt
1/3 cup butter, softened
2 envelopes dry active yeast
1/4 cup lukewarm water
1/2 teaspoon almond extract
3 eggs, beaten
4 1/2 cups flour
Filling
1 cup butter, softened
1 can (21 ounce size) apple, cherry, or blueberry pie filling
1 cup sugar, optional
2 tablespoons ground cinnamon, optional
directions
In a bowl, combine the scalded milk, sugar, salt, and butter. Mix well then let the mixture cool to lukewarm.
Place the lukewarm water in a large bowl and sprinkle the yeast evenly over the surface. Let it sit for 2-3 minutes. Stir in the almond extract and eggs and mix well. Add the cooled milk mixture to the yeast along with the beaten eggs.
While stirring, slowly add the flour and mix well until combined.
Grease a 9x13 pan. Place the dough in the pan, cover tightly with plastic wrap, and refrigerate for 1-2 hours.
Turn the dough out onto a floured work surface. With a rolling pin, roll the dough to a 12x16-inch rectangle. Spread 1/3 cup of the softened butter over the dough. Fold the dough in thirds, over the butter. Then roll the dough out again into a 12x16 rectangle. Repeat this process twice (this works the butter into the dough). Return the dough to the refrigerator and let chill, covered, overnight.
Divide the dough into 2 halves. Roll each half into a 14x9-inch rectangle. Cut into strips that are 14-inches by 3/4-inch.
Twist each strip into a danish shape, building up the sides so it holds the filling in the middle. Place the danish shells on a greased baking sheet. Fill each with some of the fruit filling. If desired, sprinkle with sugar or a combination of cinnamon and sugar (depending on what filling flavor you choose). Lightly cover the danish with greased plastic wrap and let rise in a warm place until doubled in size.
Preheat the oven to 375 degrees F. Place the danish in the oven and bake at 375 degrees F for 12 minutes or until done.
Remove from the oven and let cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool. If desired, drizzle with an icing made from powdered sugar and milk. Store the danish in an airtight container at room temperature for up to 1 week.
nutrition data
236 calories, 11 grams fat, 30 grams carbohydrates, 4 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
July 30, 2013
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.
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!