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Associate.com - Share Your Recipe!

Recipe Name: Danish Pastry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 48

Ingredients:
1 1/2 Cup(s) Butter, softened
1/3 Cup(s) Flour
2 Active dry yeast
1/2 Cup(s) Water
3/4 Cup(s) Milk, scalded
1/4 Cup(s) Sugar
1 Teaspoon(s) Salt
1 Egg, beaten
Light cream
2 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Teaspoon(s) Vanilla
Directions:
Cream butter with 1/3 cup flour. Pat or roll butter mixture between
2sheets of waxed paper to form a 12x6 inch rectangle. Chill
thoroughly.Soften active dry yeast in warm water. Combine milk, sugar,
and salt.Cool to lukewarm. Add yeast and egg; mix well. Add 4 cups
flour orenough to make soft dough. Turn out and knead on lightly
floured surfaceuntil smooth and glossy, about 5 minutes. Roll dough in
a 14 inch squareon lightly floured surface. Place the thoroughly
chilled butter mixtureon half the dough. Fold over other half of dough,
sealing edges wellwith heel of hand. Roll dough on lightly floured
surface in a 20x12 inchrectangle. Fold in thirds so that you will have
3 layers. (If buttersoftens chill after each rolling.) Roll again into
a 20x12 inchrectangle. Repeat the folding and rolling 2 more times.
Chill for 1/2hour after last rolling. To shape use 1/3 of the dough at
a time. Rollin a 12x7 inch rectange (about 1/4 inch thick). Cut in
strips 6 incheslong, 3/4 inch wide. Hold ends of strip; twist in
opposite directions.Form strip into a circle, knot, figure 8 or snail
shape. Place the rollson ungreased baking sheets. Let rise in a warm
place till almost double,about 1 hour. Bake in very hot oven (450
degrees) for about 8 minutes.Add sufficient light cream to
confectioner's sugar to make of spreadingconsistency. Add vanilla and
salt; mix until smooth. Brush pastry topsimmediately with icing. Serve
warm. Makes about 4 dozen pastries.Recipe by: Better Homes & Gardens
Bread CookbookPosted to Bakery-Shoppe Digest V1 #461 by
shelleyc@netins.net (ShelleyCarter) on Dec 19, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 19.1mg
Sodium: 57.1mg
Potassium: 15.4mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 1.1g
Protein: 1.4g


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