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Overnight Danish Pastries



  • Prep Time: N/A
  • Cooking Time: N/A

Overnight Danish Pastries

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

POWDERED SUGAR GLAZE
1 1/2 c Powdered sugar
3/4 ts Vanilla
3 tb Water or milk

*do not use self-rising flour In this recipe. **we do not recommend margine
in this recipe

Nutritional information for this recipe can be found in nutritional.
margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix
in flour, sugar and salt. Cut in butter with pastry blender until mixture
resembles fine crumbs. Separate eggs and refrigerate egg whites for use
when shaping and baking pastry. Stir egg yolks and milk into flour mixture
until soft dough forms. Cover bowl with plastic wrap and refrigerate at
least 8 hours but no longer than 24 hours.Punch down dough and divide into
3 equal parts. Shape 1 part dough at a time, let stand and bake as directed
in the variations. If dough becomes too sticky while shaping, refrigerate 5
to 10 minutes. POWDERED SUGAR GLAZE Mix all ingredients until smooth. If
necessary, stir in additional water or milk, 1/2 teaspoon at a time, until
spreading consistency.


Ingredients:

2 pk Regular or quick-acting
-Active dry yeast
1/2 c Warm water (105 to 115 degre
4 c All-purpose flour*
1/3 c Sugar
2 ts Salt
1 c Cold butter,** cut into
-Small pieces
4 Eggs
1 c Milk
Jam or preserves

Serves:

9 Servings
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