I have a soft spot for Danish pastries, and there is one recipe that always makes me swoon – the D’S Danish. Its history dates back to the 19th century in Denmark, when bakers went on strike, and foreign bakers were brought in to fill their shoes. These bakers included Austrian bakers who introduced the Danish to what we now know as Danish pastries. Since then, it has become a staple in every Danish and international bakery, loved by millions worldwide. This particular recipe, the D’S Danish, is a cherished dessert in my home. It’s the perfect balance of sugary sweetness and buttery richness, with a delightful hint of cinnamon, nuts, and raisins. What I love about making this at home is the heavenly aroma that fills up the entire house – it’s pure joy! Also, it’s versatile! You can experiment with fillings like poppy seeds or dates. Just remember to let the dough rest overnight in the fridge for the best results. It might seem a bit challenging, but trust me, the outcome is absolutely worth it!
Ingredients
- 4 c. flour
- 3 tsp. sugar
- 1 tsp. salt
- 1 c. oleo
- 3 eggs, beaten
- 1 c. warm milk
- 1 pkg. yeast
Baking Instructions
- Mix flour,
- sugar,
- salt,
- and oleo as for pie crust. Dissolve yeast
- in warm milk; add to eggs. Mix dry and liquid ingredients
- thoroughly and refrigerate overnight. Then bring to room
- temperature and
- turn
- out
- on floured board.
- Knead well. Rest
- a
- bit
- (self
- and
- dough).
- Divide
- dough into 4 parts. Roll one part thin as for pie crust; brush with melted butter. Sprinkle
- with
- sugar, cinnamon, nuts and/or raisins. You can also
- spread
- with a
- filling
- such as poppy seed or dates (as for jelly roll).
- Roll
- tightly.
- Bake
- as is or cut 3/4 inch slices and bake in muffin tins.
- Bake at 375° about 20 minutes. Sugar/lemon icing may be used.
- Repeat with other 3 parts of dough.
Calorie: 320
Total cooking time: 45 minutes
Difficulty level: Medium
The Danish Dance Begins
Once upon a time, on a not-so-unusual Sunday, I decided to delve into the artistry of baking. I dared to dream of the perfect Danish. I had my flour, sugar, salt, oleo, eggs, warm milk, and yeast at the ready. Back then, I didn’t realize just how much dancing around the kitchen these ingredients would inspire.
A Pie Crust Prelude
First things first, I had to mix the flour, sugar, salt, and oleo. “It’s like making a pie crust,” they said. “It’s easy,” they said. Well, let me tell you, there’s nothing ‘easy’ about trying to keep flour from turning your kitchen into a winter wonderland. Snowy countertops, floury footprints on the floor, white dusted eyebrows — I’m fairly sure the kitchen was laughing at me.
The Yeast Twist
Then came the yeast. The little granules that could — or so I hoped. I dissolved it in warm milk, which, by the way, is an oddly comforting task. It’s like giving the yeast a nice, cozy bath. I added this milky yeast concoction to the beaten eggs. Full disclosure, I did question my life choices at this point. But hey, I was already covered in flour; there was no turning back.
The Fridge Foxtrot
Once I mixed the dry and liquid ingredients thoroughly, it was time for the mixture to take a long nap in the fridge. Overnight, to be exact. I could relate. After the flour fiasco, I too needed a rest. So, we both chilled out, me on the couch, the dough in the fridge.
The Knead to Succeed
The next morning, I brought the dough to room temperature. “Turn out on a floured board,” the recipe read. “Knead well,” it said. Well, let me tell you something about kneading dough: it’s pretty much a full-fledged arm workout. I could feel each muscle straining, each tendon protesting. I rested, the dough rested. We were in this together.
The Danish Roll and Rock
Then came the fun part. I divided the dough into four parts and rolled out one part as thin as a pie crust. I brushed it with melted butter, sprinkled it with sugar, cinnamon, and raisins. I decided to go wild and added some poppy seeds too. Then, I rolled it tightly, feeling oddly satisfied.
Bake and Shake
I decided to bake the Danish as is, resisting the urge to cut it into slices and bake it in muffin tins. The oven was set to 375° and I waited for about 20 minutes, doing a little victory dance in the kitchen. I was almost there.
Sugar and Spice and All Things Nice
Once baked, I decided to make it even more decadent with a sugar and lemon icing. Because why not? I repeated the process with the other three parts of dough. And voila! Four perfect Danishes.
The Danish Dance Ends
So, there you have it. The tale of the Danish Dance. One kitchen, one baker, and a thousand laughs later, I had four perfect, scrumptious Danishes. I learned that baking isn’t just about following a recipe. It’s about dancing to the rhythm of the kitchen, laughing at the floury mishaps, and savoring the sweet success. It’s about creating memories one Danish at a time.
