- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 2 cups sugar, divided
- 1/2 cup plus 6 tablespoons butter, softened, divided
- 1-1/2 teaspoons grated lemon peel
- 1 teaspoon salt
- 1/2 teaspoon ground mace
- 2 eggs
- 5-1/2 to 6 cups all-purpose flour
- 3 teaspoons ground cinnamon
- In a large bowl, dissolve yeast in warm water. Add the milk, 1/2 cup sugar, 1/2 cup butter, lemon peel, salt, mace, eggs and 2 cups flour; beat well. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
- Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 in. thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter; sprinkle with 1/3 cup sugar.
- Fold in half widthwise; roll to an 18-in. x 10-in. rectangle. Spread with remaining butter. Combine the cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices.
- Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes.
- Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks. Yield: about 1-1/2 dozen.
Reviews forBreakfast Danish Crisps
"I have been looking for this recipe for ages--thanks for posting!"