{"id":32,"date":"2007-12-28T15:47:58","date_gmt":"2007-12-28T20:47:58","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=32"},"modified":"2007-12-28T15:49:14","modified_gmt":"2007-12-28T20:49:14","slug":"christmas-danish","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=32","title":{"rendered":"Christmas Danish"},"content":{"rendered":"<p>When I was growing up every year Mom would make danish rolls from scratch for Christmas.\u00a0 For Christmas breakfast we&#8217;d have broiled grapefruit (half a grapefruit sprinkled with brown sugar and broiled &#8211; every bit as nasty as it sounds) and danish.\u00a0 The danish would fill the house with a warm yeasty buttery smell, and were every bit as delicious as they smelled.\u00a0 Light and flaky, rich with butter and a caramel glaze.<\/p>\n<p>As I grew up and had a family of my own, I started making the danish.\u00a0 It&#8217;s not a difficult task, but it takes most of day to complete.\u00a0 You start by rolling out a thin sheet of butter and chilling it.\u00a0 Then you roll out yeast dough, lay the butter on it, seal it and fold it in thirds.\u00a0 Chill and repeat at least 3 times.<\/p>\n<p>My sister who lives in Texas and I call each other on Christmas Eve to see how far along we are in making the danish, then we call each other on Christmas Day to see how they turned out.<\/p>\n<p>When you&#8217;re ready to bake them, slice the dough into strips and\u00a0shape the danish into loose knots like this:<\/p>\n<p><img decoding=\"async\" src=\"images\/uncooked.jpg\" \/><\/p>\n<p>Let them rise for a while, then cook for just 8 minutes or so in a 350 degree oven.\u00a0 Top with an icing made by melting brown sugar and butter together, and the result looks like this:<\/p>\n<p><img decoding=\"async\" src=\"images\/cooked.jpg\" \/><\/p>\n<p>and tastes, at least to me, like home.\u00a0<\/p>\n<p>You can&#8217;t ask for anything better than that for Christmas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I was growing up every year Mom would make [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-32","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/32","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/32\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}