White Glaze Icing For Pastries Cinnamon Rolls And Danishes Food

BASIC POWDERED SUGAR GLAZE

Steps:

• In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
• Use to glaze cakes, coffee cakes or pastries.

HOMEMADE CINNAMON ROLL ICING

Steps:

• In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
• Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!

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.

WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES

Steps:

• Mix the confectioners' sugar, butter, and vanilla together.
• Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
• Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
• Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

CINNAMON ROLL ICING RECIPE

Steps:

• Mix together in a medium bowl and beat until smooth. Spread over warm cinnamon rolls.

WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES

Steps:

• Mix the confectioners' sugar, butter, and vanilla together. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

CINNAMON ROLL ICING

Steps:

• Cream the butter until smooth.
• Add in the powdered sugar one cup at a time, alternating with a liquid. (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar)
• Ice warm cinnamon rolls generously.
• Will keep in the fridge for 2 weeks.