Danish

Christmas Danish

Makes 2 dozen

The  flaky pastry known as Danish pastry originated in Austria.  It is a year-round favorite, but decorated with colored sprinkles it becomes a festive dessert or breakfast 
bread suitable for the Christmas season.

1 1/2 cups butter

On wax paper, spread 1 ½ cups butter into a 10 x 12 inch rectangle.  Chill 1 hour.

1 cup warm water

2 teaspoons sugar

2 pkg or 2 tablespoons of Active Dry Yeast

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and Active Dry Yeast.  Let stand 10 minutes, then stir well.

½ cup milk

¼ cup butter

½ cup sugar

1 ½ teaspoons salt

2 eggs separated

¼ sup cornstarch

1 ½ teaspoons of grated lemon peel

3 to 3 ½ cups of unsifted all-purpose flour
                      

Meantime, combine milk and   ¼  cup of butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in ½ cup sugar, salt cornstarch and lemon peel.

Add liquid to dissolved yeast.  Add 2 egg yolks, 1 egg white (reserve remaining egg white) and 1 ½ cups  flour.  Beat until smooth.  Stir in an additional 1 ¾ cups (about) flour to make a  stiff batter; stir just until blended.  Cover tightly with aluminum foil; chill about 1 hour.

On lightly floured board, roll chilled dough into a 12 x 16 inch rectangle.  Place butter on 2/3 of dough.  Fold uncovered third over middle section; cover with remaining third.  Give dough a quarter turn; roll into a 12 x 16 inch rectangle; fold as above.  Turn, roll and fold once more; chill 1 hour.  Repeat procedure of 2 rollings,  foldings, turnings and chillings two more times.  Then refrigerate overnight.

On a lightly floured board, divide dough in half.  Roll ½ the dough into a 15 x 6 inch rectangle.  Cut 12 strips, 
15 x ½ inch .  Twist each strip and form into a circle, sealing ends well.  Place on greased baking sheets.  Repeat with remaining piece of dough.  Cover lightly with plastic wrap; refrigerate overnight.

Combine reserved egg white with 1 tablespoon water.  Brush rolls with egg white mixture.

Bake in moderate oven (375 degrees) about 15 to 20 minutes, or until done.  Remove from baking sheets and cool on wire racks. Frost with confectioners’ sugar frosting and decorate with coloured sprinkles.

(Dutch oven works well for making a double recipe)

2021 update

Jenny made a lemon curd to go along with the danish.  Can be added to the top of the danish or as a dipping sauce.

https://sallysbakingaddiction.com/how-to-make-lemon-curd/