Dansk Toast Danish Toast Recipes

DANSK TOAST (DANISH TOAST)

Dansk Toast (Danish Toast) image

A traditional Danish breakfast recipe. This is a good recipe for the Béchamel sauce (make 1 cup) recipe #62371.

Provided by threeovens

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 bread rolls (long thin rolls are best)
4 ounces cream cheese
4 ounces smoked salmon
bechamel sauce
grated cheese, to top

Steps:

Cut the rolls in half and scoop out the insides.
Spread rolls with cream cheese, then layer some smoked salmon.
Fill roll with bechamel sauce, then cover with a little grated cheese.
Broil until the cheese melts and the bechamel sauce is golden.

Nutrition Facts : Calories 217.6, Fat 12.4, SaturatedFat 6.7, Cholesterol 38.1, Sodium 474.6, Carbohydrate 15.8, Fiber 0.7, Sugar 0.6, Protein 10.5

DANISH PASTRY

Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories Bread Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

Ingredients

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

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.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

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