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Jiffy Danish Recipe
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Partly skimmed milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Egg||1 , lightly beaten|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Honey||4 Tablespoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 4341 Calories from Fat 1550
% Daily Value*
Total Fat 179 g274.8%
Saturated Fat 83.6 g418%
Trans Fat 0 g
Cholesterol 537.6 mg
Sodium 692.4 mg28.9%
Total Carbohydrates 648 g215.9%
Dietary Fiber 30.1 g120.4%
Sugars 299.5 g
Protein 68 g135.8%
Vitamin A 81.7% Vitamin C 9.1%
Calcium 59.6% Iron 143.8%
*Based on a 2000 Calorie diet
In a bowl, mix yeast and half the sugar in a little water.
In a saucepan, heat remaining water and milk.
Fold into yeast mixture.
Add remaining sugar, flour, salt, 1/4 cup (60 mL) butter and egg.
Mix until dough leaves sides of bowl.
Knead dough on a clean floured surface until smooth and elastic.
Let rise 10 minutes.
Roll out dough to a 14 inch (38 cm) square.
Bruch with remaining butter.
In a bowl, mix brown sugar and cinnamon.
Spread over dough.
Sprinkle with raisins and pecans.
Cut into 12 slices Place in large muffin pan cups.
Let rise until dough doubles in size.
Bake in oven 18-20 minutes.
Remove from oven.
In a saucepan, heat honey.
Brush over pastries, if desired.