Orange Danish Krispies Recipe
Ingredients
| Active dry yeast package | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| 1/2 cup soft Land O'Lakes Butter | ||
| 1 1/2 cups plus 2 tablespoons sugar | ||
| Salt | 2 Teaspoon | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Vanilla extract | 2 Teaspoon | |
| Orange rind | 2 Tablespoon, grated | |
| Egg white | 3 | |
| 5 to 5 1/2 cups Pillsbury's Best | ||
| Regular Flour heavy foil | ||
| 1/2 cup Land O'Lakes Butter melted | ||
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Pecan halves | 1 1/4 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
Directions
Soften yeast in warm water.
Combine in large mixing bowl soft butter, 1/2 cup sugar, salt and milk.
Cool to lukewarm.
Stir in vanilla extract, orange rind, 2 eggs, 1 egg yolk and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Let rise in warm place (85° to 90° F.) until light and doubled, 1 1/2 to 2 hours.
Place a 16 x 12 inch sheet of foil on a cookie sheet.
Fold up sides to make a 14xl0xl-inch pan.
Make 2 more pans.
Grease pans.
Roll out dough on floured surface to a 20x10 inch rectangle.
Brush with 2 tablespoons melted butter; sprinkle with 1/4 cup sugar.
Fold in thirds.
Turn dough 1/4 way around.
Repeat folding process 2 more times.
Roll dough to 20xl0-inch rectangle; spread with remaining melted butter.
Sprinkle with mixture of brown sugar and cinnamon.
Cut into two 10-inch squares.
Roll up each, jelly-roll fashion.
Cut each into 12 slices.
Place 8 rolls in each pan; flatten to 1/4 inch.
Combine orange juice and reserved egg white; brush rolls, using all of mixture.
Sprinkle 1/2 cup pecans and 2 tablespoons sugar over each pan of rolls.
Press pecans into rolls.
Let rise until light, about 30 minutes.
Bake at 400° for 15 to 20 minutes until golden brown.
Remove from pans immediately.
Combine in large mixing bowl soft butter, 1/2 cup sugar, salt and milk.
Cool to lukewarm.
Stir in vanilla extract, orange rind, 2 eggs, 1 egg yolk and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Let rise in warm place (85° to 90° F.) until light and doubled, 1 1/2 to 2 hours.
Place a 16 x 12 inch sheet of foil on a cookie sheet.
Fold up sides to make a 14xl0xl-inch pan.
Make 2 more pans.
Grease pans.
Roll out dough on floured surface to a 20x10 inch rectangle.
Brush with 2 tablespoons melted butter; sprinkle with 1/4 cup sugar.
Fold in thirds.
Turn dough 1/4 way around.
Repeat folding process 2 more times.
Roll dough to 20xl0-inch rectangle; spread with remaining melted butter.
Sprinkle with mixture of brown sugar and cinnamon.
Cut into two 10-inch squares.
Roll up each, jelly-roll fashion.
Cut each into 12 slices.
Place 8 rolls in each pan; flatten to 1/4 inch.
Combine orange juice and reserved egg white; brush rolls, using all of mixture.
Sprinkle 1/2 cup pecans and 2 tablespoons sugar over each pan of rolls.
Press pecans into rolls.
Let rise until light, about 30 minutes.
Bake at 400° for 15 to 20 minutes until golden brown.
Remove from pans immediately.
Chef
