Danish Anise And Almond Bread Recipes

EASY DANISH ALMOND PASTRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
• Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
• Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
• Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
• Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

DANISH ALMOND PUFF

Steps:

• Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
• Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
• To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

ANISE ALMOND LOAF (BREAD MACHINE)

Steps:

• In bread machine pan, place first eight ingredients in order suggested by manufacturer.
• Select basic bread setting.
• Choose light crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before the final kneading (your machine may audibly signal this), add almonds.

SCANDINAVIAN ALMOND BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
• Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
• Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

PEAR AND ALMOND DANISH BRAID

Steps:

• To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
• Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
• On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
• Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
• Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
• Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
• Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
• Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
• Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

DANISH PUFF

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

DANISH DOUGH

Steps:

• Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
• In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
• Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
• On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.

DANISH BRAID

Steps:

• Danish Dough: Pour water into a large bowl, sprinkle over.
• yeast and let soften for a minute.
• Add milk, egg, sugar and salt.
• Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
• Empty contents of food processor into the bowl with the yeast mixture.
• Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
• Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days).
• Lightly flour work surface, turn the dough out and lightly flour the dough.
• Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16".
• Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24".
• Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square.
• Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
• Dough can be frozen for 1 month.
• Thaw in refrigerator overnight.
• Danish-almond filling: Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbsp of the beaten egg white.
• Process until mixed.
• Store in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.
• Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
• Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
• (Can be done in microwave) Stir in lemon juice.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for 1 week.
• Danish Braid assembly: Divide Danish dough in half.
• Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
• Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough.
• Top with some of the cream or almond filling.
• Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds.
• Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
• About 30 minutes.
• Preheat oven to 400°F.
• Bake in center of oven for 15-20 minutes until golden.
• Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
• Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
• Squeeze squiggles of glaze over pastry and allow to set.
• Serve.
• Notes: you can use other Danish fillings as well.
• Such as:.
• Danish- Cream Cheese Filling (recipe #54153).
• Danish-Prune Filling (recipe #54152).
• Danish-Confectioners Cream filling (recipe #54151).
• Danish-Apricot Filling (recipe #54150).

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

ANISEED LOAF

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

DANISH ANISE AND ALMOND BREAD

Steps:

• Use bread machine, or.
• Dissolve yeast in 3/4 c warm water. Let stand 10 minutes.
• Meanwhile, mix together the flour, sugar, salt, almonds and anise seed.
• Add butter, oil, egg and egg yolk to the yeast mixture. Mix dry ingredients into wet ingredients.
• Knead dough until smooth.
• Put dough into greased bowl, turn over and cover. Let stand in warm place until almost doubled in bulk.
• Punch down dough and form into round loaf. Put on greased baking sheet.
• Let stand in warm place for 30 minutes.
• Brush dough with egg wash or milk.
• Bake at 350F for 35-45 minutes or until browned. Tap bottom of loaf and if it.
• sounds hollow, it should be done. Cool loaf before slicing.