OVERNIGHT DANISH TWISTS
You can do it! Serve warm yeast rolls when you prep them the day before.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h30m
Yield 27
Number Of Ingredients 12
Steps:
- In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours.
- Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.
- Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.
- Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips).
- In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Twist, Sodium 240 mg, Sugar 15 g, TransFat 0 g
PUFF PASTRY BEAR CLAWS
Puff pastry with an almond filling: simple, yet delicious!
Provided by Da Momb
Categories Bread Yeast Bread Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
- Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
- Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
- Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 30.3 g, Cholesterol 89.7 mg, Fat 22.3 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 87.7 mg, Sugar 11.7 g
ALMOND BEAR CLAWS
These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.
Provided by FrancesC
Categories Bread Yeast Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
- Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
- Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 36.3 g, Cholesterol 10.3 mg, Fat 26.4 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 156.8 mg, Sugar 5.7 g
EMERIL'S BEAR CLAWS, DANISH TWISTS, DANISH POCKETS
From "The Essence of Emeril: Breakfast Breads" Recipe. Off of Food Network. Posted here for safekeeping. All three methods are posted below. Requires "Basic Danish Dough," recipe #202615.
Provided by Jessica T
Categories Breads
Time 47m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- **Divide the dough in thirds. A separate recipe for each type of Danish is preferred. Increase the fillings for each type. This recipe makes about 6 of each, depending on size of Danish.
- Bear Claws: Roll the dough out to 1/8-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut 2-ounce portions. Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Bake until golden brown, about 10 to 12 minutes. Brush with apricot glaze.
- Danish twists: Roll the dough 1/8-inch thick. The longer the length the more twists yielded. Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar. Fold the dough in half from top to bottom. Slice 2-ounce strips with a pastry wheel. Twist loosely into desired shapes. Place on a baking sheet. Egg wash each twist. Proof until the dough doubles in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.
- Filled Pockets: Roll the dough about 16 by 24 inches by 1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares. Fold two opposite corners to overlap the center of the square. Egg wash the center portion of the pastry. Fill the open corners with the cheese or fruit filling. Proof the dough until dough in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.
Nutrition Facts : Calories 414.5, Fat 19.4, SaturatedFat 7.1, Cholesterol 31.9, Sodium 119.7, Carbohydrate 57.7, Fiber 2.4, Sugar 35.1, Protein 6.6
DANISH TWISTS
My twin sister and I (we're 18) love to bake together, and this was one of the first yeast breads we tried. Any day becomes a special occasion when these rich buttery twists are on the menu! But plan ahead...the dough needs to rise overnight. -Charys Rockey, Rochelle, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 27 rolls.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight. , Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. , Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam. , Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
EMERIL'S BASIC DANISH DOUGH
Medium difficulty danish dough from the "Essence of Emeril: Breakfast Breads" episode off off Food Network. To be used with "Emeril's Bear Claws, Danish Twists, Danish Pockets" (recipe 202615). Posted here for safekeeping.
Provided by Jessica T
Categories Yeast Breads
Time 2h35m
Yield 12-18 pastries
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.
- Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes.
- Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.
- Beat 1 1/2 cups butter until smooth.
- Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick.
- Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
- Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times.
- Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.
Nutrition Facts : Calories 387.8, Fat 24.9, SaturatedFat 15.2, Cholesterol 98.4, Sodium 377.5, Carbohydrate 35.1, Fiber 1.3, Sugar 2.3, Protein 6.3
DANISH CRISPIES
These crispy treats are like a bread, but more like a cookie! They're a tasty and delicious addition to a breakfast or bunch with coffee. -Martha Nelson, Zumbrota, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water. , Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight., Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices., Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 254 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 215mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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