Danish Lemon Bread Recipes

LEMON DANISH PASTRY

Steps:

• Preheat the oven to 200C / 395F / 180C. Line 2 baking trays with baking paper.
• On a lightly floured surface, roll the dough out to just over 30x40cm (about 12x16 inches). Use a 7.5cm (3 inch) round cookie cutter to cut out as many circles of dough as you can. You can gently re-roll the leftover dough to make more.
• Place the circles of dough onto the baking trays (6-8 on each), then let them rest for about 30 minutes
• Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash.
• Add about 1 tablespoon of lemon curd to the dent in each pastry.
• Bake for about 18 minutes or until golden, turning the trays after 10 minutes.
• Dust with icing sugar if desired or drizzle over a simple icing.

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

DANISH RYE BREAD

Steps:

• In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
• In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
• In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

LONE'S DANISH LEMON DESSERT

Steps:

• Melt gelatine in hot water
• Beat egg yolks & sugar together until thick.
• Stir in lemon peel to yolk mixture.
• Beat egg whites until stiff but not dry.
• Beat cream until soft peaks form.
• Add lemon juice to gelatine and then pour into yolk mixture and fold through.
• Fold in beaten egg whites.
• Lastly fold in whipped cream.
• Pour into nice glass bowl and leave to set in fridge until set.