Post by chief_cook2 on Jul 17, 2003 8:03:50 GMT -6
Start with the recipe for no-knead refrigerator dough and you can make these :
Fruit-filled Danish
Makes 1 1/2 dozen
ROLLS
Half of the sweet roll
dough from the first recipe
4 tablespoons melted butter, divided
1/3 cup fruit preserves, any flavor
Lightly grease two cookie sheets. On floured surface, divide
dough into 18
pieces. Roll each into a 12-inch rope. Starting at center,
form each rope
into a loose spiral, tucking ends under. Cover and let rise
until light and
doubled in size (20 to 25 minutes if unchilled, about 45
minutes if dough
has been refrigerated).
Heat oven to 375 degrees. Uncover dough and brush rolls
lightly with half of
the melted butter. Make a deep thumbprint in the center of
each roll and
fill with a rounded teaspoonful of the preserves.
Bake for 12 to 16 minutes, or until light golden brown.
Immediately remove
from the pans and brush with the remaining butter.
GLAZE
1 tablespoon softened butter
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons milk
Cream butter with sugar; then add vanilla and enough milk to
reach a thin
consistency. Drizzle over hot rolls.