Danish Coffee Recipes

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

DANISH COFFEE CAKES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

DANISH COFFEE CAKE

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

DANISH COFFEE

Steps:

• 1. In a very large heavy sauce pan or medium to large rice cooker, combine all ingredients, cover and keep on low for the sauce pan or on warm for the rice cooker for about 2 hours
• 2. Serve in Coffee Mugs. Serve with nice danish pastry as a holiday or weekend treat!

BROWN SUGAR-CINNAMON DANISH

Steps:

• Line a baking sheet with parchment paper; set aside. Cut Danish dough in half. On a lightly floured work surface, roll out each half to a 12-inch square. Transfer to prepared baking sheet, stacking the dough squares with a sheet of parchment paper between. Transfer to refrigerator; chill for 20 minutes.
• Remove chilled dough from refrigerator. Transfer one dough square to lightly floured work surface. Place an 11-inch bowl, upside down, in the middle of dough and cut around bowl to form an 11-inch circle using a pastry wheel or sharp knife. Transfer circle of dough to a parchment-lined baking sheet.
• Combine dark-brown sugar, cinnamon, zest, juice and salt in a small bowl. Spread mixture over dough circle, leaving a 1/2-inch border around perimeter. Repeat cutting process with remaining dough square. Brush border with beaten egg and cover with remaining piece of dough. Pinch edges to seal. Reserve egg wash.
• Place a 3-inch bowl, upside-down, in the center of the 11-inch circle. Using a paring knife, cut dough circle into quarters from the center to the edge. Then cut each quarter into thirds.
• Working with two adjacent portions of dough, twist away from one another in a full circle so that the top of the dough remains facing upwards. Repeat process working around the circle of dough. Pinch edges of twists together to seal. Cover lightly with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes. Brush with remaining egg wash.
• Preheat oven to 375 degrees. Transfer to oven with a sheet of foil on the rack below. Bake until deep golden brown all over, 25 to 30 minutes. Let stand for 5 minutes on cookie sheet. Using a large spatula, slide Danish from parchment paper to a wire rack to cool completely.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
• To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
• To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
• With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
• To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
• Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
• Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
• Store in the fridge.

DANISH COFFEE

Steps:

• Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar.
• In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee.
• Garnish with a goodly amount of whipped cream and serve.

HOMEMADE DANISH REMOULADE

Steps:

• Prepare all the vegetables.
• In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
• Let your homemade remoulade rest in the fridge for 30 minutes before serving.

DANISH COFFEE

Steps:

• Combine all the ingredients in a large saucepan.
• Cover and keep on low heat for about 2 hours.
• Drain & Serve in large mugs.