Danish Crispies Recipe

5 1 2
Danish Crispies Recipe
Danish Crispies Recipe photo by Taste of Home
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Danish Crispies Recipe

Read Reviews
5 1 2
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon plus 3 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°), divided
  • 3 egg yolks
  • 4 cups all-purpose flour
  • 1/3 cup nonfat dry milk powder
  • 1 teaspoon salt
  • 1 cup cold butter
  • FILLING:
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1-1/2 cups sugar
  • 1 teaspoon ground cinnamon

Directions

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.
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.
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.
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. Yield: about 2 dozen.
Originally published as Danish Crispies in Country Woman January/February 2004, p33

Nutritional Facts

1 each: 254 calories, 11g fat (7g saturated fat), 55mg cholesterol, 215mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon plus 3 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°), divided
  • 3 egg yolks
  • 4 cups all-purpose flour
  • 1/3 cup nonfat dry milk powder
  • 1 teaspoon salt
  • 1 cup cold butter
  • FILLING:
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  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.
  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.
  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.
  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. Yield: about 2 dozen.
Originally published as Danish Crispies in Country Woman January/February 2004, p33

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MY REVIEW
Suezilla63 User ID: 7514703 238495
Reviewed Nov. 30, 2015

"My family and I love this recipe...I add a little more cinnamon to everything and watch the time in the oven (12 minutes usually). Be careful , the sugar will burn if left in longer than 12 minutes. I usually make these weekly in the winter."

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