Overnight Danish Pastries

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Overnight Danish Pastries Ingredients

2 pk Regular or quick-acting	1 c Milk
1/2 c Warm water (105 to 115 degre	Jam or preserves
4 c All-purpose flour*	POWDERED SUGAR GLAZE
1/3 c Sugar	1 1/2 c Powdered sugar
2 ts Salt	3/4 ts Vanilla
1 c Cold butter,** cut into	3 tb Water or milk
4 Eggs

Instructions for Overnight Danish Pastries

*do not use self-rising flour In this recipe. **we do not recommend margine in this recipe Nutritional information for this recipe can be found in nutritional. margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Separate eggs and refrigerate egg whites for use when shaping and baking pastry. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours.Punch down dough and divide into 3 equal parts. Shape 1 part dough at a time, let stand and bake as directed in the variations. If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes. POWDERED SUGAR GLAZE Mix all ingredients until smooth. If necessary, stir in additional water or milk, 1/2 teaspoon at a time, until spreading consistency. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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