Sunday, November 23, 2008
Mmm, danishes. These ones were dotted with raspberry preserves before serving, but they're delicious plain as well. Here's the recipe and a few photos to demonstrate putting them together.
Sweet Roll Dough
1 package (2 1/2 tsp) dry yeast
1/2 cup warm water
1/2 cup lukewarm milk
1/3 cup sugar
1/3 cup shortening, butter, or margarine, softened
1 tsp. salt
3 1/2--4 cups all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the flour. Beat unti smooth. Mix enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic (about 5 minutes). Place in greased bowl, flipping dough so top side is greased. Cover and let rise in a warm place unitl double, about 1 1/2 hours. Dough is ready if an indentation remains when touched. Punch down dough.
Cream Cheese filling
8 oz. (1 package) cream cheese
1/4 cup sugar
2 Tbsp flour
1 egg yolk
1 Tbsp lemon juice
1/4 tsp vanilla (opt)
1/2 tsp lemon zest (opt)
1/2 cup jam (opt)
1/4 cup chopped nuts (opt)
Beat cream cheese until light and fluffy. Stir in four, egg yolk, lemon juice, and lemon zest (if using).
roll dough into a 15 inch square on a lightly floured surface.
Cut into about 25 3-inch squares.
Spoon about 1 Tbsp crean cheese mixture onto center of each square.
Bring two diagonally opposite corners to center of each square, overlapping slightly; pinch together.
Place on greased cookie sheets. Let rise until double, about 40 minutes.
Bake at 350 degrees for 12-15 minutes. Stir jam and put dollop on danish while still warm. Sprinkle with nuts if desired.