Christmas Morning Danish lizbushong.com

Here is a last minute breakfast danish you can make for your family for Christmas morning.  The dough is a buttery danish that is mixed and chilled overnight. The day before  or early Christmas morning you can roll out the dough, fill with canned solo Almond Filling, braid, rise and bake the loaves ( it makes two).  If you don’t like almond Solo has many other flavors like raspberry and apricot.  All are delicious!  This can be found online/Kroger/Walmart in the baking section

Christmas Morning Almond Danish www.lizbushong.com

Recipe:  Braided Almond Danish/Roll

Ingredients:

4 cups all purpose flour

2 Tablespoons granulated sugar

1 teaspoon salt

1/2 cup butter, chilled and diced

2 eggs

1/4 cup warm water (105-110 degrees)

2 teaspoons granulated sugar

1 package active dry yeast

1 cup evaporated milk

1 can solo almond filling

Egg Wash:  1 egg + 1/2 teaspoon water

Confectioners Glaze

1/2 cup confectioners sugar

2 teaspoons half n half or cream

1/2 teaspoon vanilla or creme bouquet extract

Slivered or sliced almonds

Instructions:

  1. Sift flour with sugar and salt.
  2. Add butter to flour mixture, crumble until mealy.
  3. Heat water to 105-110 degrees, add sugar and yeast. Let proof 5 minutes.
  4. Add evaporated milk to yeast mixture, add eggs.
  5. Mix until smooth in large mixing bowl with dough hook. Do not add additional flour. dough will be sticky and not separate from sides of mixing bowl.
  6. Cover mixing bowl with plastic wrap and refrigerate overnight.
  7. Let dough come to room temperature.
  8. Divide dough into 2 sections.  Roll dough on floured surface into large rectangle. Keep other half of dough covered until ready to roll out.
  9. Divide the almond filling in half, spread one half down the center of the rectangle. Place rectangle on parchment lined baking sheet.
  10. Using sharp knife or pizza wheel, cut 1″ wide slices straight across each side of filling.  Do not cut into filling.
  11. Pick up right strip and crossover the filling, repeat with left strip crossing over the right strip.  You will be forming an X shape, Repeat this process down the loaf. Pinch ends together and tuck under the loaf for a finished look.
  12. Place loaves in warm place to rise until double.  About 35 minutes -45 minutes.
  13. Preheat oven while dough is rising to 350.
  14. Mix beaten egg with 1/2 teaspoon water, brush this egg wash over tops of risen loaves, very carefully not to deflate the loaves.
  15. Bake 25-30 minutes.  Cover loaves with foil to prevent over browning.  Watch loaves after 12 minutes to see that they are not over browning.  Rotate loaves in oven for even baking. 
  16. Allow to cool. Then freeze loaves or glaze.
  17. Glaze: Mix together confectioners sugar, cream and extract to make the glaze.  Glaze only when ready to serve.  (Do not freeze with glaze on loaves.).  After glaze drizzle, add sliced almonds.

Makes:  2 danish loaves

I know just one more thing to make or do!  LOL… Hey if you don’t get to it.. make it for Valentines Day.  The danish freezes well before glazing for up to 2-3 months.  Be sure to wrap it well if you plan to keep it that long.  

This is an old family recipe from my mother in law.  She would make this for us on Christmas morning.  I am sure she is smiling from heaven for we have continued the tradition.  While we are not physically with our families in Indiana at Christmas, we do take loaves at Thanksgiving.  They freeze the loaf (s) and warm them up on Christmas morning.  So we all remember and honor this long held tradition.  ( if I could just get them to bake for themselves… ha ha).  I don’t mine.. It is my pleasure to do this for them.  

It’s not to late to begin a “tradition”  this could be your Christmas morning danish too. 

Love n hugs,
Liz 

About the Author

lizbushong photo

Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on WCYB TV 5, WSLS10-Daytime Blue Ridge and other television shows. Liz is the author of Sweets & Savories cookbook as well as past contributing writer for VIP Seen and Bella magazine. See recipes and ideas: lizbushong.com and social media. Liz is offering a free download of Black and White Creative Tablescape Ideas when you subscribe to lizbushong.com.

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