Friday, April 3, 2015

Overnight Danish

Are you looking for the perfect recipe to impress on Easter morning?  THIS IS IT!!!!  These are absolutely delicious!  They are easy enough I even make them once a month for breakfast at school.  They're always a huge hit.  I've even had students get the recipe from me!  I've used cherry, blueberry and apple pie fillings, but think any flavor would work (I'm thinking peach will be next or even chocolate!).  If you don't think you will have time to make these out in the morning they can be prepared a day in advance, covered with foil and popped in the oven for a few minutes to warm right before you need them.  Frost them and serve.  Enjoy!!!

OVERNIGHT DANISH
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm  milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)  (whole milk can be subbed)
6 egg yolks
1 can (21 ounce) pie filling (or you can make your own)

Icing
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream



In a small bowl, dissolve yeast in warm milk.
In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly.
Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky, don't worry that's the way it should be!).
Refrigerate, covered, overnight.
Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an large rectangle; cut into 4x1-in. strips. (I use a pizza cutter- it is forgiving so if it's not exactly perfect strips it will work out just fine).
Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Using a spoon, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen