This little gem is the BOMB and it's made with yeast!
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You then put wax paper down and sprinkle the cinnamon and sugar topping down. Lay your slice down and roll with a rolling pin, flipping over and adding more topping as you go until you have a 5 inch circle.
Put your circles on greased cookie sheets, I got six circles to a cookie sheet. Top with more topping if you like. Bake for 15 to 20 minutes. Mine were baked more toward the 20 minute mark, they were slightly light brown on top when I took them out. This reminds me of a treat you would get in a bakery or a coffee shop. it's just wonderful! Paul and I loved them! Thank you Taste Of Home for your wonderful Holiday Baking Book 2013! Enjoy!
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Danish Crispies
Taste Of Home Holiday Baking 2013
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon plus 3 tablespoons sugar, divided
- 1 cup warm water (110° to 115°), divided ( Divided into 1/4 cup, then 3/4 cup)
- 3 egg yolks
- 4 cups all-purpose flour
- 1/3 cup nonfat dry milk powder
- 1 teaspoon salt
- 1 cup cold butter ( I grated the butter )
- FILLING:
- 6 tablespoons butter, softened ( I used 8 TBLS)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- TOPPING:
- 1-1/2 cups sugar
- 1 teaspoon ground cinnamon
Directions:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup
- water; let stand for 5 minutes. Beat in the egg yolks, remaining
- sugar and water.
- Combine the flour, milk powder and salt; cut in butter until mixture
- resembles coarse crumbs. Gradually add to yeast mixture to make a
- soft dough. Place in a greased bowl, turning once to grease top;
- cover and refrigerate overnight.
- Turn dough onto a lightly floured surface. Cover with a kitchen
- towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread
- with softened butter. Combine sugar and cinnamon; sprinkle over
- butter. Roll up jelly-roll style, starting with a long side. Pinch
- edges to seal. Cut into 3/4-in. slices.
- Preheat oven to 350°. Combine topping ingredients; sprinkle some
- on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll
- each into a 5-in. circle, turning to coat both sides and adding
- cinnamon-sugar as needed. Place 2 in. apart on greased baking
- sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake
- 15-20 minutes or until golden brown. Remove from pans to cool on
- wire racks. Yield: about 2 dozen.
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