Intro: Best Dang Danishes
I'm here to tell you how to make a the Best Dand Danishes. These aren't flakey like a croissants or phyllo... they're more like a very soft, very fluffy sweet roll dough. And there very mouth watering. They will be the best Danishes you will ever taste.
Step 1: Things You'll Need
Best Dang Danishes- makes 36
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butte, cubed
1-1/2 cups warm half and half cream or milk (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling
2 tablespoons butter, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
4 to 5 tablespoons half and half cream (or milk)
In a small bowl, dissolve yeast in milk.
In a large bowl, combine flour, sugar, and salt. Cut in butter, using a pastry blender. Stir in cream (or milk) and egg yolks to form a sticky dough. Cover dough and refrigerate overnight.
The next day, divide the dough into quarters. Roll each quarter to an 18×4 inch rectangle and cut into 18 1-inch-wide strips. Twist two strips together and coil into a roll shape. Place on a greased baking sheet. Repeat with remaining strips.
Cover and let rise for 30-45 minutes.
Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.
Bake in a preheated 350 degree oven for 14-16 minutes, or until lightly browned.
For icing, beat butter until fluffy and stir in sugar, vanilla, salt, and cream. Drizzle over top of danishes.
Step 2: Yeast
To start, dissolve the yeast in 1/2 cup of warm milk.
Step 3: Flour, Sugar, and Salt
While the yeast is percolating away, combine the flor, sugar, and the salt in a large bowl. Cut the butter into chunks and then use a pastry blender to cut the butter into the dry ingredients.
Step 4: Put in Butter
If you have a really big food processor, you could use that to cut the butter in I suppose. T thought I did a pretty thorough job to cutting the butter in, but later on I noticed some large-ish chunks of butter in the dough. So, I suggest being more thorough then you think you need to be.
Step 5: Dough
Next, stir in the yeast mixture, 6 egg yolks, and the warm milk. The recipe called for half and half, but you don't need to use half and half milk is just fine.
Step 6: Dough Together
It's not like the dinghy was lacking in fat, after all.
Stir it all together until you have a sticky, kind of shaggy dough.
Step 7: Cut Into 18x4 Inches Rectangles
Oh, I should tell you that I didn't put the full amount of flour into the bowl initially. I was worried that it might end up being to much and I wanted some control. I think I put 5 cups in to the bowl and set the remaining cup aside. I ended up only adding about 1/2 of the remaining cup.
Cover the dough, and put it in the fridge to sit overnight.
In the morning, drivide the dough into quarters and roll each quarter out into a rectangle that's about 18x4 inches.
Step 8: Cut in to Strips
Use a pizza cutter to cut the dough into 18 strips.
Step 9: Let Them Rise One Last Time
Repeat with the remaining strips and remaining portions of dough. Cover the rolls with a damp tea town and let them rise for 30-45 minutes.
Step 10: Putting in the Filling
When they've risen, makes little indentation in the middle and spoon about a tablespoon of cherry pie filling into the center. You could use any filling you wanted, I'm sure, but cherry is what I used this time.
Bake the Danishes for 14-16 minutes, or until they're lightly browned.
Step 11: Final Touches With Icy
Remove them form the baking sheet, and let them cool on a wire rack. Drizzle the icing over the top of the rolls.