Orange Danish Recipes

ORANGE DANISH

Steps:

• Mix yeast and warm water together to proof yeast.
• Cream shortening and margarine with sugar.
• Add yeast and water mixture.
• Add three cups flour and mix.
• Continue adding flour until soft dough forms.
• Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
• Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
• Punch down.
• Roll out into a rectangle on a lightly floured surface.
• Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
• Spread evenly over the dough and roll, jelly roll style from the long side.
• Cut into 1 inch slices, place on lightly greased baking pan.
• Let rise 20-30 minutes.
• Bake at 350° for approximately 30 minutes.
• Mix frosting until smooth.
• Pour over rolls while they are still slightly warm.
• Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
• It gives a better texture to the frosting.
• If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
• If you are adding the store bought frosting, the margarine/butter is not necessary.

DANISH ORANGE LOAVES

Steps:

• 1. Preheat oven to 350 degrees. Prep 2 - 9x5x3-inch loaf pans by using non-stick spray.
• 2. Combine cake mix, pudding mix, eggs one at a time, sour cream, and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes.
• 3. Pour the batter into the loaf pans and bake for 50 to 60 minutes, do a toothpick test and if it comes out clean, remove the pans onto a wire rack and cool for about 15 minutes.
• 4. Loosen the loaves from the pans and let them cool completely on a wire rack.
• 5. FROSTING:
• 6. Combine confectioner's sugar, melted butter and 1 Tbsp. orange juice in a small bowl.
• 7. Beat at low speed with electric mixer until blended.
• 8. Add remaining juice, a Tbsp at a time, until frosting is of spreading consistency.
• 9. Fold in orange peel.
• 10. Spread frosting over cooled loaves.
• 11. TIP: THIS RECIPE CAN ALSO BE BAKED IN A 10-INCH BUNDT PAN FOR 50 TO 60 MINUTES. DO A TOOTHPICK TEST FOR DONENESS.