Breakfast Danish Crisps Recipe

5 1 1
Breakfast Danish Crisps Recipe
Breakfast Danish Crisps Recipe photo by Taste of Home
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Breakfast Danish Crisps Recipe

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5 1 1
Publisher Photo
This treasured recipe has been in the family for nearly 50 years. The tender, flaky treats make holiday breakfasts even more special.
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min./batch

Ingredients

  • 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

Directions

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.
Originally published as Danish Crispies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p45

Nutritional Facts

1 each: 322 calories, 10g fat (6g saturated fat), 49mg cholesterol, 236mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks. Yield: about 1-1/2 dozen.
Originally published as Danish Crispies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p45

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JESinDenver User ID: 8866922 248552
Reviewed May. 23, 2016

"I have been looking for this recipe for ages--thanks for posting!"

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