Mom's Special Danish
1 1/2 cups real butter
1/3 cup flour
2 (.25 ounce) packages dry yeast
1/2 cup warm water
1 cup scalded milk
1/4 cup sugar
1 teaspoon salt
1 egg
4 cups flour
Cream together butter and 1/3 cup flour. Pat between two sheets of wax paper to
form a 12-by-6-inch rectangle. Chill in the refrigerator until firm, an hour or
more.
When the butter mixture is nice and firm, combine the yeast
and warm water in a bowl. In a separate bowl, combine scalded milk, sugar and
salt. Cool to lukewarm and then stir in yeast mixture and egg.
Add about 4 cups flour, until you have a firm bread-like
dough, and knead until glossy. Roll the dough into a 14-inch square. Put the
chilled butter mixture on one side of the rolled out dough, fold the other side
of the dough over the butter and seal the edges. Roll to 20-by-12-inches, taking
care not to make holes in the dough. Fold in thirds, wrap in plastic wrap and
chill for an hour or more.
When chilled, roll out to 20-by-12-inches, fold and chill
again. When chilled, roll out to 20-by-12-inches one more time. Do not fold this
time.
Cut into strips approximately 1/2-inch wide and 12-inches
long. Tie the strip in a loose knot, like a pretzel. Let rise on a cookie sheet
until doubled.
Cook at 400° F. for 8 minutes. Don't overcook. They should be
very lightly browned when done. Transfer to plate and ice while warm. Makes 3 to
4 dozen.
Icing
1/4 cup butter
1/2 cup brown sugar
3 tablespoons milk
Powdered sugar, as needed
Cook butter, brown sugar and milk until smooth. Add powdered sugar until it is
fairly thick but still spreadable. Keep warm or prepare ahead and reheat when
ready to use. Spread sparingly on the warm danish.
