Danish Crispies
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: about 2 dozen.
These crispy treats are like a bread, but more like a cookie! They're a tasty and delicious addition to a breakfast or bunch with coffee. —Martha Nelson, Zumbrota, Minnesota
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/2 teaspoon plus 3 tablespoons sugar, divided
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1 cup warm water (110° to 115°), divided
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3 egg yolks
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4 cups all-purpose flour
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1/3 cup nonfat dry milk powder
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1 teaspoon salt
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1 cup cold butter
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FILLING:
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6 tablespoons butter, softened
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1/2 cup sugar
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1 teaspoon ground cinnamon
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TOPPING:
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1-1/2 cups sugar
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1 teaspoon ground cinnamon
Directions
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1.
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
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2.
Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
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3.
Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
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4.
Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts
1 each: 254 calories, 11g fat (7g saturated fat), 55mg cholesterol, 215mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.
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