Danish
Mom loves to make danish pastry.
3/4 cup milk
2 eggs
1/2 cup sugar
1-1/2 tsp. lemon rind
1-1/2 tsp. salt
3-1/2 cups unsifted flour
1/4 cup margarine, 1/2 stick
2 Tbsp. cornstarch
1/2 cup warm water (105-115)
1-1/2 cups margarine, 3 sticks
2 pkgs. yeast
sugar
jelly
Scald milk; add sugar, salt and 1/4 cup margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Beat egg yolks and 1 egg white; reserve remaining egg white. Add yolk mixture and lemon rind to yeast mixture. Add 1 cup flour and mix well. Combine cornstarch and remaining flour; stir into batter until just mixed. Refrigerate. Spread 1 1/2 cups margarine on waxed paper to 10x12-inch rectangle. Chill 1 hour. Roll chilled dough into 12x16-inch rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough a quarter turn; roll to 12x16-inch rectangle; fold as above. Turn, roll and fold once more; chill 1 hour. Repeat procedure of two rollings, foldings, turnings and chilling two more times. Then refrigerate overnight. Shape half of the dough at a time, refreigerating remainder. Shape gently but quickly into spiral rolls or jelly triangles as below, and place 2 inches apart on greased baking sheet. Chill 1 hour. Combine reserved egg white with 1 Tbsp. water. Brush dough with egg white mixture. Sprinkle lightly with sugar. Bake at 375 degrees for 15-20 minutes. Spiral rolls: Roll half the dough to a 15x6-inch rectangle. Cut strips 15x1/2-inch. Twist each strip and form into a spiral roll. Jelly triangles: Roll half the dough to a 9x12-inch rectangle; cut dough into 3-inch squares. Put 1/2 tsp. jelly in the center of each square. Fold to form triangles, then seal. Note: It is important to handle the dough as little as possible.
3/4 cup milk
2 eggs
1/2 cup sugar
1-1/2 tsp. lemon rind
1-1/2 tsp. salt
3-1/2 cups unsifted flour
1/4 cup margarine, 1/2 stick
2 Tbsp. cornstarch
1/2 cup warm water (105-115)
1-1/2 cups margarine, 3 sticks
2 pkgs. yeast
sugar
jelly
Scald milk; add sugar, salt and 1/4 cup margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Beat egg yolks and 1 egg white; reserve remaining egg white. Add yolk mixture and lemon rind to yeast mixture. Add 1 cup flour and mix well. Combine cornstarch and remaining flour; stir into batter until just mixed. Refrigerate. Spread 1 1/2 cups margarine on waxed paper to 10x12-inch rectangle. Chill 1 hour. Roll chilled dough into 12x16-inch rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough a quarter turn; roll to 12x16-inch rectangle; fold as above. Turn, roll and fold once more; chill 1 hour. Repeat procedure of two rollings, foldings, turnings and chilling two more times. Then refrigerate overnight. Shape half of the dough at a time, refreigerating remainder. Shape gently but quickly into spiral rolls or jelly triangles as below, and place 2 inches apart on greased baking sheet. Chill 1 hour. Combine reserved egg white with 1 Tbsp. water. Brush dough with egg white mixture. Sprinkle lightly with sugar. Bake at 375 degrees for 15-20 minutes. Spiral rolls: Roll half the dough to a 15x6-inch rectangle. Cut strips 15x1/2-inch. Twist each strip and form into a spiral roll. Jelly triangles: Roll half the dough to a 9x12-inch rectangle; cut dough into 3-inch squares. Put 1/2 tsp. jelly in the center of each square. Fold to form triangles, then seal. Note: It is important to handle the dough as little as possible.