Bread Batter
2 1/2 t. dry yeast
1/4 c warm water
6 T sugar
6T unsalted butter
1/2 t salt
2t vanilla
3 eggs
4 1/2 to 5 c flour
1 c warm milk
Almond paste filling
8 oz almond paste
4 oz room temperature butter
2 T sugar
1/3 c finely chopped almonds
1 egg
Finishing
1 egg
1/4 c sliced almonds
Method for Batter
Sprinkle the yeast into a small bowl of the warm water. Add a tiny pinch of sugar. After 10 minutes, it should be bubbly. In the meantime, in a large mixing bowl beat the sugar, butter, salt and vanilla. Mix in the 3 eggs. Add 1 C flour and bet till smooth. Add the milk and slowly add 2 more cups of flour, 1 cup at a time, beating well. Stir in the proofed yeast. Slowly add the remaining flour, mixing with the paddle, (or wooden spoon), adding enough flour to make a soft but not sticky dough. Put the dough onto a floured board and knead for a minute. Let it rise in an oiled bowl, covered, in a warm spot, till doubled, about 90 minutes.
Prepare the filling.
Punch down the dough and turn it onto a floured board. Cut the dough in half. Roll each half to a 10x6 rectangle. Spread half the filling on the dough, to within half an inch of the edges. Roll it up and place it, seam side down on a greased baking sheet. Repeat with the remaining dough and filling. ( I only made one danish, freezing the other dough and filling, separately, for another day)
With scissors, snip the dough at 1 1/2 inch intervals, cutting 3/4 way through. Pull and twist the cuts to lay on it's side. Cover and let rise in a warm spot, 45 minutes. Preheat the oven to 350.
Brush loaves with egg and sprinkle with sliced almonds. Lower oven temperature to 325 and bake for 30-35 minutes.
Makes 2 loaves
2 1/2 t. dry yeast
1/4 c warm water
6 T sugar
6T unsalted butter
1/2 t salt
2t vanilla
3 eggs
4 1/2 to 5 c flour
1 c warm milk
Almond paste filling
8 oz almond paste
4 oz room temperature butter
2 T sugar
1/3 c finely chopped almonds
1 egg
Finishing
1 egg
1/4 c sliced almonds
Method for Batter
Sprinkle the yeast into a small bowl of the warm water. Add a tiny pinch of sugar. After 10 minutes, it should be bubbly. In the meantime, in a large mixing bowl beat the sugar, butter, salt and vanilla. Mix in the 3 eggs. Add 1 C flour and bet till smooth. Add the milk and slowly add 2 more cups of flour, 1 cup at a time, beating well. Stir in the proofed yeast. Slowly add the remaining flour, mixing with the paddle, (or wooden spoon), adding enough flour to make a soft but not sticky dough. Put the dough onto a floured board and knead for a minute. Let it rise in an oiled bowl, covered, in a warm spot, till doubled, about 90 minutes.
Prepare the filling.
Punch down the dough and turn it onto a floured board. Cut the dough in half. Roll each half to a 10x6 rectangle. Spread half the filling on the dough, to within half an inch of the edges. Roll it up and place it, seam side down on a greased baking sheet. Repeat with the remaining dough and filling. ( I only made one danish, freezing the other dough and filling, separately, for another day)
With scissors, snip the dough at 1 1/2 inch intervals, cutting 3/4 way through. Pull and twist the cuts to lay on it's side. Cover and let rise in a warm spot, 45 minutes. Preheat the oven to 350.
Brush loaves with egg and sprinkle with sliced almonds. Lower oven temperature to 325 and bake for 30-35 minutes.
Makes 2 loaves
