Danish Coffee Cake Food

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.

CREAM CHEESE DANISH COFFEECAKE

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
• Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
• Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
• Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
• Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
• Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
• Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

ALMOND DANISH COFFEE CAKES

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight., Turn onto a heavily floured surface; roll dough into an 18x12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges., Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12x6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18x12-in. rectangle., Repeat steps of dough folding, ending with a 12x6-in. rectangle, chilling and rolling dough into an 18x12-in. rectangle three times., In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles., Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a "B" shape. Place seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough and almond paste., Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

ULTIMATE COFFEE CAKE DANISH

Steps:

• Preheat oven to 350 degrees.
• Press the dough from 1 can of crescents into the bottom of a 9-x 13-inch baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 3/4 cup of the sugar, the vanilla, and the egg yolk at medium speed until soft and lump-free, about 5 minutes, scraping down the sides as you do so. Spread this mixture over the dough. Top with the second can of crescent dough.
• In a medium bowl, beat the egg white with a whisk just until frothy and brush on top of the cake. Sprinkle the cake with the remaining 1/4 cup sugar and 1/2 cup of chopped pecans, if desired. Bake until a toothpick inserted into the center comes out clean and the cake is nicely golden, 30 to 35 minutes. Let cool in the pan. Serve warm.

DANISH CRUMB CAKE

Steps:

• Grease and flour bottom of 9 x 13 in cake pan.
• Pre-heat oven to 350 degrees F.
• Cream together first 3 ingredients.
• Add the flour to this and crumb, setting aside 3/4 cup of crumbs for topping. (I find this part easiest to do by hand.)
• Add the vinegar to the milk, let curdle.
• Add the vanilla and eggs to the crumb mixture and stir to moisten.
• Add the milk mixture and stir.
• Dissolve baking soda in hot water, then add to batter and stir. Batter should be thin and slightly lumpy.
• Poor in cake pan.
• Sprinkle reserved crumbs over top of cake.
• Bake on center rack for 25 - 30 minute.
• Cut and serve warm or cold - I think it even tastes better the next day!

DANISH YEAST COFFEE CAKE (KAFFEKAGE)

Steps:

• Scald milk; cool to lukewarm.
• Pour 1/4 cup of the cooled milk over the yeast and let stand.
• Beat remaining milk into 2-1/4 cups flour.
• Stir in the yeast mixture; let rise until dough springs back to touch,
• then mix in melted butter, sugar, lemon rind, and beaten eggs.
• Stir in the remaining flour.
• Spread dough about 1 inch thick on two greased baking sheets and let rise again.
• When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
• Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.

ALMOND DANISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

DANISH BROVST DREAM COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
• Place a large saucepan on the stove half filled with water and bring to a boil.
• Place a large bowl on top of (inside) the saucepan, be careful not to burn yourself on the steam from the boiling water. Add eggs and sugar and whisk till it is thick.
• Remove bowl from saucepan. Turn of burner.
• Sift Flour and baking powder together, and carefully fold into the egg and sugar mixture.
• Melt butter and add milk either in a sauce pan on the stove or in a glass dish in the microwave (1 minute on high for the butter, then add the milk)
• Carefully add the milk and butter mixture to the dough.
• Grease or line with parchment paper a 9x13 inch baking dish and pour the dough into it.
• Place in preheated oven on the middle rack ca. 20 minutes or till a toothpick comes out clean.
• Prepare filling while cake is baking
• Mix filling Ingredients in a saucepan or in a glass dish and heat through, set aside till cake is baked.
• Turn oven op till 225 C or 450 F.
• Pour filling on top of the baked cake, and place back in the oven and bake ca. 5 minutes.
• Cool and serve.

CHEESE DANISH COFFEECAKE

Steps:

• 1. In the bowl of a stand mixer, combine sugar, salt, yeast, and 1 cup flour. In a 2-quart saucepan over low heat, slowly heat milk and butter until very warm (120 - 130°F) (Butter does not need to melt.) With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 min. more, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour; continue beating 2 min., occasionally scraping bowl. Change to dough hook attachment; stir in enough additional flour (about 2 - 2 1/2 cups) to make a soft dough.
• 2. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 min. Shape into ball. Turn over in greased large bowl to grease top. Cover; let rise in warm place until dough is doubled, about 1 hour. Punch down dough. On lightly floured surface, divide in half. Cover; let rest in refrigerator 2 hrs - overnight.
• 3. Prepare filling; Combine all filling ingredients in a stand mixer bowl. With mixer at low combine ingredients turn up to med., beat until fluffy, about 3 min. Set aside.
• 4. Grease 2 large cookie sheets. On a lightly floured surface with floured rolling pin, roll one piece of dough into 15"x12" rectangle, place on pan. Repeat with second. Spread filling in 4" strip lengthwise down center of dough rectangle. Repeat for second. If using fruit filling, spread over cheese filling. With knife, cut dough on sides of mixture crosswise into 1-inch-wide strips; fold strips alternately across mixture. Repeat for second. Cover; let rise in warm place, away from draft, until doubled, about 1 hour.
• 5. Preheat oven to 375°F. Brush tops of pastries with milk. Bake 20 min. or until golden brown. Cool on sheet on wire rack 15 min. Sprinkle with powdered sugar. Serve.

CHEESE DANISH COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Prepare CHEESE FILLING:.
• Beat cream cheese, sugar, eggs, and almond extract until smooth.
• Reserve.
• CAKE:.
• Heat butter in 13 x 9-inch pan in oven until melted.
• Rotate pan to spread butter.
• Mix baking mix, egg, sugar, milk, oil, and almond extract in bowl.
• Beat vigorously for 30 seconds.
• Spread batter in pan.
• Pour Cheese Filling evenly over batter and cut through mixture about 10 times.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Drizzle with POWDERED SUGAR GLAZE:.
• Mix powdered sugar and water until smooth and easy to drizzle.
• Sprinkle with nuts.