\nMakes way too many, 3 or 4 dozen<\/i><\/p>\n
Plan on starting the day before you intend to cook them.<\/p>\n
Ingredients<\/b><\/p>\n
Danish<\/b> Icing<\/b> Process<\/b> Combine the 2 packages of yeast with 1\/2 cup lukewarm water Mix in 4 cups of flour, more or less, until you have a bread-like dough. Roll the dough into a 14 inch square Roll the dough to 20 inches by 12 inches. Work carefully and quickly so the butter does not poke through the dough. Repeat the roll, fold, and chill steps two more times. After the last roll leave it at 20 inches by 12 inches.<\/p>\n Heat[3]<\/a> your oven to 400 degrees<\/p>\n Cut the dough into strips 12 inches long and about 1\/2 inch wide. Shape. I usually just tie the strip in a loose knot. While rising make the icing by cooking the butter and sugar until the sugar is melted. Cook the danish at 400 degrees for about 8 minutes. Watch them carefully at the end. They should be lightly browned when done.<\/p>\n Drizzle with icing.<\/p>\n Eat immediately.<\/p>\n<\/div>\n 1. <\/a>Butter. Not margarine. Not anything but the best butter you can find. If you have an issue with butter this is not the recipe for you. <\/p>\n
\n1 1\/2 cup butter [1]<\/a>
\n1\/3 cup flour
\n2 packages yeast
\n1\/2 cup lukewarm water
\n1 cup scalded milk [2]<\/a>
\n1\/4 cup sugar
\n1 teaspoon salt
\n1 egg
\n4 cups flour, more or less<\/p>\n
\n1\/4 cup butter
\n1\/2 cup brown sugar
\n4 tablespoons milk, half and half, or cream
\npowdered sugar<\/p>\n
\nLet the butter soften and then cream it with the 1\/4 cup of flour
\nPat and roll the butter\/flour mixture between sheets of wax paper to a 12 inch by 6 inch rectangle
\nChill in the refrigerator until hard, several hours.<\/p>\n
\nCombine 1 cup scalded milk, 1\/4 cup sugar, and 1 t salt and let cool to lukewarm
\nStir yeast mixture and 1 egg into the milk mixture<\/p>\n
\nKnead until glossy. (I use a dough hook on a stand mixer)<\/p>\n
\nPut the chilled butter on one side of the dough and fold the other half over it and seal the edges.<\/p>\n
\nFold into thirds, wrap in plastic wrap and chill for several hours.<\/p>\n
\nLet rise until doubled. (Won’t take long. You can shape them and put them, covered, into the refrigerator if you want.)<\/p>\n
\nStir in the milk
\nStir in powdered sugar until you have a spreadable yet liquid consistency<\/p>\n![\"\"](\"http:\/\/chuckzumbrun.net\/images\/uncooked.jpg\" "\\"Shaped")
![\"\"](\"http:\/\/chuckzumbrun.net\/images\/cooked.jpg\" "\\"Ready")
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