Mom's Danish Pastry

This recipe is a long-time tradition in my family. Growing up my Mom served it on Christmas morning along with scrambled eggs, sausage, hot cocoa and icy cold orange juice. We ate AFTER presents from Santa were opened, and then awaited (with GREAT anticipation) the evening meal. When I had surgery a couple of years ago, the DH was trying to figure out how to make himself because it’s such a big part of our celebration in our own home since we no longer live near where I grew up. Naturally, I had to save him from himself, and I managed to get the pastry done for the holiday. *grin*

Yield: 10 servings

Ingredients:

1/3 c Crisco

1 c Butter

2 pk Yeast

1 c Milk

3 Eggs

1/3 c Sugar

2 ts Salt

4 1/2 c Sifted flour

GLAZE:

Powdered sugar

Water, to mix

Butter

Vanilla, 1/2 ts

Directions:

Heat milk and 1/3 c. Crisco to 120~. In a large bowl, combine the yeast, sugar, salt and 2 cups of flour. Pour the milk/Crisco into the flour mixture and beat until well blended. Blend in the beaten eggs. Then add the rest of the flour until the dough is nice and elastic. Mix well.

Place the dough in a 9x13 pan which has been greased well. Chill in the refrigerator for 1-2 hours. Roll the chilled dough on a lightly floured board to about 12" x 16".

Spread 1/3 of the butter on 2/3 of the dough surface. Fold portion of the dough that does not have butter on it over 1/2 of the butter-covered portion and then fold the third section over the first two. Roll dough to original size. Repeat this process twice, using the remaining 2/3 cup butter. Return to refrigerator and chill overnight, if possible.

When ready to make up, roll dough lengthwise to oblong 11 x 15. Cut into 15" x 1/2" strips. Twist and form into a spiral roll. To twist, gather all 1/2" strips together at one end. Pinch together.

Gently lift the pinched end and with gentle twists, roll the dough so that it looks like a long strip of dough with spiral slices in it. Make a circle with the long strip of twisted dough. Place on a baking sheet which has been rubbed with Crisco. Cover and allow to double in bulk.

Bake in moderate oven (350F) 10-12 minutes or until done and golden brown. Ice with a glaze made from the icing ingredients. Sprinkle with chopped nuts if desired.

Thanks to Monica Burns!