Key Lime Danish Pastries Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
Woodward,
6 1/4 cup: To 6.3/4 cups flour,
1 1/2 cup: Sugar,
2 package: Active dry yeast,
1 1/2 tsp: Salt,
1 cup: -water,
1 cup: Milk,
1/2 cup: Margarine or butter,
1: Egg,
1 package: 8-oz. cream cheese, softened
1/2 tsp: Lime peel, finely shredded
3 tbsp: Lime juice,
1/2 cup: Powdered sugar, sift before
1 tsp: Margarine or butter, melted
Directions:
Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt; set
aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat
ans stir just till warm (120~ to 130~) and butter is almost melted.
Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl.
Beat for 3 mins. Stir in as much remaining flour as you can. Turn
dough out onto a lightly floured surface. Knead in enough remaining
flour to make a moderately stiff dough that is elastic (6 to 8 mins.
total). Shape into a ball. Place in a greased bowl. Cover; let rise
in warm place till double (about 1 hr.). Punch down. Turn out onto a
floured surface. Divide in half. Cvoer; let rest for 10 mins.
For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup
granulated sugar. For icing, combine powdered sugar, 1 tbsp juice,
and 1 tsp margarine. Set aside.
On a floured surface, roll each portion of dough into a 14"x9"
rectangle. Top with 1/4 cup granulated sugar. Roll up from a long
side; seal seams. Cut into 12 slices; arrange 2" apart on a lightly
greased baking sheet. Make indentations; fill with a scant tbsp of
filling. Repeat with remaining dough, sugar, and filling. Bake in a
375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top
with icing. Serve warm.
Note - freeze some of these buns, then reheat in the microwave.
Source: BH&G, 9/95
Source from luhu.jp
aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat
ans stir just till warm (120~ to 130~) and butter is almost melted.
Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl.
Beat for 3 mins. Stir in as much remaining flour as you can. Turn
dough out onto a lightly floured surface. Knead in enough remaining
flour to make a moderately stiff dough that is elastic (6 to 8 mins.
total). Shape into a ball. Place in a greased bowl. Cover; let rise
in warm place till double (about 1 hr.). Punch down. Turn out onto a
floured surface. Divide in half. Cvoer; let rest for 10 mins.
For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup
granulated sugar. For icing, combine powdered sugar, 1 tbsp juice,
and 1 tsp margarine. Set aside.
On a floured surface, roll each portion of dough into a 14"x9"
rectangle. Top with 1/4 cup granulated sugar. Roll up from a long
side; seal seams. Cut into 12 slices; arrange 2" apart on a lightly
greased baking sheet. Make indentations; fill with a scant tbsp of
filling. Repeat with remaining dough, sugar, and filling. Bake in a
375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top
with icing. Serve warm.
Note - freeze some of these buns, then reheat in the microwave.
Source: BH&G, 9/95
Source from luhu.jp