Orange Danish

This is my version of Orange Danish. These are as easy to make as Cinnamon Rolls. They may sound more difficult, but really are not. I always use store bought vanilla frosting mixed WITH HOMEMADE for these because it makes the texture better (creamier) IMHO. The yield is approximate and depends on how thin you roll and how thick you cut. Sorry I don't have a more accurate yield.

• Ready In: 2 hrs
• Yields: 2 pans

Ingredients

• Dough

• 1⁄4 cup margarine or 1⁄4 cup butter
• 1⁄4 cup shortening
• 2  tablespoons sugar
• 1  egg
• 1  teaspoon salt
• 1 1⁄2 cups water (110° to 115°)
• 2  teaspoons  yeast
• 1  teaspoon sugar
• 3 -5  cups flour (more or less as needed)

• Filling

• 1  cup brown sugar
• 1  teaspoon ginger (only time I use powder ginger) (optional)
• 1  teaspoon cinnamon
• 1⁄4 cup flour
• 2  tablespoons margarine or 2  tablespoons butter
• 1⁄2  of the orange zest
• 1  dash salt

• Frosting

• 1⁄2  of the orange zest
• 2  tablespoons  frozen orange juice concentrate (undiluted)
• 1  teaspoon vanilla flavoring
• 1  tablespoon milk or 1  tablespoon  cream
• 1  tablespoon butter or 1  tablespoon margarine (see note) (optional)
• 1  tablespoon  of fresh squeezed  orange juice
•  enough powdered sugar, to make spreading consistancy
• 1  dash salt

Directions

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