Friday, April 3, 2015
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)
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
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