Christmas Danish

This has been a family ‘traditional’ Christmas morning breakfast item for more years than I can remember. It takes 3 days of ‘steps’ to get it done but it is SO Worth it! Actually the first day is the most time consuming. And the nice thing is it could be used any time of the year, I just always did it for a special Christmas brunch item. It can be just glazed and put pretty sprinkles on or you can put various flavored jams on it before you bake it for flavored danishes. Then glazed afterward with just a little glaze!

  • 3 1/2 to 4 C unsifted flour
  • 1/2 C sugar
  • 1 1/2 tsp salt
  • 2 Tblsp cornstarch
  • 1 1/2 tsp grated lemon peel (have also used orange peel instead)
  • 2 pkg Active Dry Yeast
  • 3/4 C milk 1/2 C water
  • 1/4 cup stick margarine or butter
  • 2 eggs (room temperature) separated
  • 1 1/2 C butter
  • 1 Tblsp water

In a large bowl thoroughly mix 1 1/4 C  flour, sugar, salt, cornstarch, peel, and dry yeast.
Combine milk, water, and 1/4 C margarine or butter in a saucepan. Heat over low heat until liquids are warm. Butter does not need to totally melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 egg yolks, 1 egg white (retain 2nd egg white for later) and 3/4 C flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
Add enough additional flour to make a stiff batter; stir just until blended.
Cover tightly with foil and chill for 1 hour.

On wax paper, spread 1 1/2 C margarine or butter into a 10 x 12 inch rectangle. Chill 1 hour.

On a lightly floured board, roll chilled dough into a 12 x 12 inch rectangle. Place margarine slab on 2/3 of the dough. Fold uncovered third dough over middle section; cover with remaining third of dough. Give dough a quarter turn; roll into a 12 x16 inch rectangle (approximate is OK) fold as above . Turn, roll and fold once more; chill for one hour. Repeat this procedure of 2 rollings, foldings, turnings and chillings two more times. Then refrigerate overnight.

2nd day: On a lightly floured board, divide dough in half. Roll 1/2 the dough into a 15 x 6 inch rectangle; Cut 12 strips, about 15 x 1/2 inch. Twist each strip and form into a circle sealing the ends well underneath the danish. Place on greased baking sheets. Repeat with remaining piece of dough. Cover lightly with plastic wrap; refrigerate overnight.

3rd day: Combine reserved egg white with 1 Tbl water. Brush rolls with egg white mixture. (Fill with jelly if desired)
Bake in moderate oven (375 deg F/180 deg C) about 15-20 minutes or until puffed up, flaky and done. Remove from baking sheets and cool on wire racks or towels. Frost with powdered sugar glaze and decorate as desired.

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