- Recipes Home
- Interest Groups
Danish Pastry Wreath Recipe
|Butter||1 1⁄2 Cup (24 tbs), softened|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Warm milk||3⁄4 Cup (12 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3 3⁄4 Cup (60 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Canned almond paste||8 Ounce|
|Whole wheat bread crumbs||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
Calories 3255 Calories from Fat 1817
% Daily Value*
Total Fat 206 g317.6%
Saturated Fat 121.9 g609.7%
Trans Fat 0 g
Cholesterol 809.5 mg
Sodium 1277.3 mg53.2%
Total Carbohydrates 318 g105.9%
Dietary Fiber 38.5 g154%
Sugars 92.2 g
Protein 58 g115.3%
Vitamin A 122% Vitamin C 0.44%
Calcium 35% Iron 74.2%
*Based on a 2000 Calorie diet
Fasten a sheet of waxed paper to a smooth surface with a little water.
Spread butter/flour mixture on waxed paper to form an 8 x 12-inch rectangle.
Transfer waxed paper to a cookie sheet and refrigerate.
Warm the milk in a small saucepan.
Add honey and salt.
Pour warm water into Bosch bowl.
Add yeast, and let activate.
Add milk mixture, eggs, and enough flour to make a stiff dough.
Knead 10 to 12 minutes.
Remove from Bosch bowl, shape into a ball, oil lightly, and place in a large bowl.
Cover with a towel, and refrigerate for 30 minutes.
Turn out onto a lightly floured surface, and roll out to a 12 x 16 inch rectangle.
Place the butter/flour mixture on half the dough.
Fold the other half of the dough over the top.
Pinch to seal edges.
Roll dough out to an 8 x 16 inch rectangle.
Fold into thirds, seal edges, and chill for 1 hour.
Roll again to an 8 x 16 inch rectangle, fold into thirds and seal edges.
Chill 30 minutes more.
Repeat rolling, folding, and sealing procedure one more time.
Wrap in foil, and chill 3 hours or overnight.
Using half the dough (keep the other half refrigerated), roll out the dough into an 8 x 22 inch rectangle.
Cut into thirds lengthwise to create three long strips of dough.
Combine filling ingredients, and spread half the filling lengthwise down the center of each strip.
Roll each third into a long rope, and seal the edges.
Loosely braid the three ropes.
Place on a well greased cookie sheet, and form into a wreath.
Prepare second wreath in same manner.
Allow to rise in a warm place until double, approximately 1 hour.
Bake in a 375Â° F oven for 30 minutes or until golden brown.
NOTE: A variety of fillings may be used instead of the almond paste, such as cinnamon and sugar, ground dates and raisins moistened with applesauce, mincemeat, chopped nuts, or any combination.