Danish Pastry

Ingredients

2 packages active dry yeast
1/2 cup warm water
1 1/2 cups Roberts Milk, scalded
1/3 cup sugar
1 tablespoon salt
6-6 1/2 cups sifted flour
2 Roberts Eggs
1/3 cup shortening, melted and cooled
1 cup Roberts Butter

Preparation

Soften yeast in warm water in a warm mixing bowl for 3 to 5 minutes. Cool milk to lukewarm. Add milk, sugar, salt and 2 cups flour to softened yeast. Beat with electric mixer for 2 minutes. Add eggs and melted shortening; beat for 1 minute. Gradually add remaining flour; stir to make a soft dough. Cover and allow dough to stand in bowl for 20 minutes at room temperature.

Roll dough to a 15 x 18 inch rectangle on a lightly floured board. Shave 1/2 cup butter into thin slices and place on center one-third of rectangle. Fold 1 unbuttered portion onto the buttered portion and seal edges with heel of hand. Shave remaining butter and place on the double portion of dough. Fold the left unbuttered portion onto the buttered double portion and seal edges with heel of hand.

Turn dough on floured board so that 1 of the 15 inch sides of the rectangle faces you. Roll dough again into a 15 x 18 inch rectangle. Fold the right one-third of rectangle onto center one-third portion of dough; fold left one-third of dough onto center portion. Again, roll into a 15 x 18 inch rectangle; repeat folding steps. If desired, rolling and folding may be repeated once or twice more for a flakier product. Cover dough with waxed paper and chill at least 30 minutes, (Tightly wrapped dough may be stored in refrigerator for 2 to 3 days.) When ready to shape, roll dough on a lightly floured board to 1/4 inch thickness. Shape as desired. As rolls are shaped, place on buttered baking sheets. Cover and allow to rise in a warm place about 40 minutes. For a Crispy, glazed crust, brush tops of rolls with a mixture of 1 Roberts Egg and 1/4 cup water. Rolls may be decorated with jelly or filling before or after baking. Bake at 375° for 18 to 20 minutes, or until nicely browned. Frost with Confectioner's Frosting, if desired.

Yield: 5 dozen

Notes:

Remember to keep Danish Pastry dough chilled for ease in handling.

Knots

Cut strips of dough 1/2 x 8 inches long. Tie a knot in center of strips of dough.

Figure 8s

Cut strips of dough 1/2 x 8 inches long. Twist each strip and fasten ends together, making an oblong ring. Turn 1 end of oblong ring over, forming a figure 8.

Stars

Cut dough into 2 inch squares. From each corner, cut a slash almost to center of square; add filling, if desired. Bring 1 end of the 2 points at each corner to center and fasten dough.

Swirls

Cut strips of dough 1/2 x 8 inches long. Twist strips; holding 1 end at center, swirl the remainder of strip around the center.

Butterflies

Brush dough with melted Roberts Butter; sprinkle with Cinnamon Sugar and raisins. Roll as for jelly roll. Cut into 1 inch slices; stand slices on edge, sealed edge down. Using a pencil or wire, press firmly almost through each slice to flatten.

Snails

Form as for swirls, leaving outside end free. Decorate with dried currants for "eyes".