I used to make Danish every Christmas. I think that must have been a long time ago as I really forgot what was involved. But I wanted to do it all again. I found a recipe that was worked entirely by the bread machine. So, that was easy and disappointing. So disappointing that I had to recover from my shame.
Eventually I found my old Fleischmann's recipe from the 70s (1970s). I had an old booklet that I miss so much, but good old internet, at least it had the recipe.
What a lot of work it is now. It wasn't this much in the 70s, 80s and 90s. But they have just come out of the oven. Honestly several rose to at least 5" high and the lamination is just crazy! I had even skipped a round of folding and rolling.
Oops now I just found the booklet on eBay for $20. Well, I know mine is somewhere.
It was really a lot of work and I was having a serious conversation with myself about taking on too much at my advanced age. But I sure did sleep last night. I have saved 1/2 of the dough to see if more flavour develops tonight.
Danish Pastries
24 pastries Prep Time 1:30
Bake Time 15 - 20 min
4 cups all-purpose flour
½ cup sugar
2 (4½ tsp.) envelopes F’s RapidRise® Instant Yeast
1½ teaspoons salt
1½ teaspoons grated lemon peel
¾ cup milk
½ cup water
¼ cup butter
2 eggs, reserve egg white for Egg Glaze
2 tablespoons corn starch
1½ cups butter, softened
Egg Glaze: 1 egg white plus 1 tablespoon water
Fruit jelly OR preserves, any flavour
Coarse sugar
Almond Drizzle, optional
1 cup powdered sugar
¼ teaspoon almond extract
1 to 2 tablespoons half && half OR milk
Combine 1¼ cups flour, ½ cup sugar, undissolved yeast, salt, and lemon peel in a large mixer bowl. Heat milk, water, and ¼ cup butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1/2 cup flour; beat 2 minutes at high speed. Stir in corn starch and remaining 2¼ cups flour to make a soft dough. Cover tightly with plastic wrap; refrigerate 2 hours. Spread 1½ cups butter on waxed paper to 12 x 10-inch rectangle. Chill 1 hour.
Roll chilled dough to 16 x 12-inch rectangle on a lightly greased surface. Place chilled butter at the center of dough. Fold ends over center. Give dough a quarter turn; roll to 16 x 12-inch rectangle and fold as above. Turn, roll, and fold once more. Wrap tightly in plastic wrap; chill 1 hour. Repeat procedure of two rollings, foldings, turnings and chilling twice more. Refrigerate overnight.
Divide dough in half; returning half to refrigerator. Shape gently but quickly into spiral rolls or jelly triangles as described below. Place on greased baking sheets. Chill 1 hour.
Whisk egg white and water together in a small bowl. Brush over rolls; sprinkle lightly with sugar.
Bake at 375°F for 15 to 20 minutes or until golden. Remove from sheets; cool on wire rack. If desired, combine Almond Drizzle ingredients and mix until smooth. Drizzle over rolls.
Spiral Rolls: Roll half of dough to 12 x 6-inch rectangle on a lightly greased surface. Cut into 12 (6 x 1-inch) strips; twist each strip 3 times. Coil; tuck end under coil. Make deep indentation in the center of rolls; fill with 1/2 teaspoon jelly.
Jelly Triangles: Roll half of dough to 12 x 9-inch rectangle; cut into 3-inch squares. Put 1/2 teaspoon jelly in the center of each square. Fold to form triangles; pinch ends to seal.
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Prep time 1:30. !! However is that calculated?
Eventually I found my old Fleischmann's recipe from the 70s (1970s). I had an old booklet that I miss so much, but good old internet, at least it had the recipe.
What a lot of work it is now. It wasn't this much in the 70s, 80s and 90s. But they have just come out of the oven. Honestly several rose to at least 5" high and the lamination is just crazy! I had even skipped a round of folding and rolling.
Oops now I just found the booklet on eBay for $20. Well, I know mine is somewhere.
It was really a lot of work and I was having a serious conversation with myself about taking on too much at my advanced age. But I sure did sleep last night. I have saved 1/2 of the dough to see if more flavour develops tonight.
Danish Pastries
24 pastries Prep Time 1:30
Bake Time 15 - 20 min
4 cups all-purpose flour
½ cup sugar
2 (4½ tsp.) envelopes F’s RapidRise® Instant Yeast
1½ teaspoons salt
1½ teaspoons grated lemon peel
¾ cup milk
½ cup water
¼ cup butter
2 eggs, reserve egg white for Egg Glaze
2 tablespoons corn starch
1½ cups butter, softened
Egg Glaze: 1 egg white plus 1 tablespoon water
Fruit jelly OR preserves, any flavour
Coarse sugar
Almond Drizzle, optional
1 cup powdered sugar
¼ teaspoon almond extract
1 to 2 tablespoons half && half OR milk
Combine 1¼ cups flour, ½ cup sugar, undissolved yeast, salt, and lemon peel in a large mixer bowl. Heat milk, water, and ¼ cup butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1/2 cup flour; beat 2 minutes at high speed. Stir in corn starch and remaining 2¼ cups flour to make a soft dough. Cover tightly with plastic wrap; refrigerate 2 hours. Spread 1½ cups butter on waxed paper to 12 x 10-inch rectangle. Chill 1 hour.
Roll chilled dough to 16 x 12-inch rectangle on a lightly greased surface. Place chilled butter at the center of dough. Fold ends over center. Give dough a quarter turn; roll to 16 x 12-inch rectangle and fold as above. Turn, roll, and fold once more. Wrap tightly in plastic wrap; chill 1 hour. Repeat procedure of two rollings, foldings, turnings and chilling twice more. Refrigerate overnight.
Divide dough in half; returning half to refrigerator. Shape gently but quickly into spiral rolls or jelly triangles as described below. Place on greased baking sheets. Chill 1 hour.
Whisk egg white and water together in a small bowl. Brush over rolls; sprinkle lightly with sugar.
Bake at 375°F for 15 to 20 minutes or until golden. Remove from sheets; cool on wire rack. If desired, combine Almond Drizzle ingredients and mix until smooth. Drizzle over rolls.
Spiral Rolls: Roll half of dough to 12 x 6-inch rectangle on a lightly greased surface. Cut into 12 (6 x 1-inch) strips; twist each strip 3 times. Coil; tuck end under coil. Make deep indentation in the center of rolls; fill with 1/2 teaspoon jelly.
Jelly Triangles: Roll half of dough to 12 x 9-inch rectangle; cut into 3-inch squares. Put 1/2 teaspoon jelly in the center of each square. Fold to form triangles; pinch ends to seal.
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Prep time 1:30. !! However is that calculated?
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