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Overnight Danish Pastries Recipe

Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Overnight Danish pastries are a type of pastry that is made in advance and allowed to sit overnight before being baked. This allows the pastry to rise and become light and fluffy. The result is a delicious pastry that is perfect for breakfast or brunch.

 2 pk Regular or quick-acting Active dry yeast
 ½ c Warm water (105 to 115 degre
 4 c All-purpose flour*
 ⅓ c Sugar
 2 ts Salt
 1 c Cold butter,** cut into Small pieces
 4 Eggs
 1 c Milk
 or preserves
SUGAR GLAZE:
 1 1/2 c Powdered sugar
 ¾ ts Vanilla
 3 tb Water or milk
1

*do not use self-rising flour In this recipe.

2

**we do not recommend margine in this recipe

3

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.

4

POWDERED SUGAR GLAZE

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Mix all ingredients until smooth. If necessary, stir in additional water or milk, 1/2 teaspoon at a time, until spreading consistency.