Apple Danish Pastries

READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast.
  • Sprinkle dry yeast or crumbled cake into water.
  • Let stand a few minutes, then stir until dissolved.
  • Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
  • Cool to lukewarm.
  • Add the yeast mixture.
  • Stir in the lemon extract and eggs.
  • Add the flour gradually.
  • Place the dough in a greased 9x13x2-inch pan.
  • Chill for 1 to 2 hours.
  • Turn the chilled dough out onto a floured surface.
  • Roll into a rectangle, 16x12-inches.
  • Spread 1/3 cup butter or margarine over 2/3 of the dough.
  • Fold the unspread portion of the dough over half the covered portion.
  • Fold the 3rd section over the first 2.
  • Roll the dough to its original size, and repeat this process twice, using the remaining butter.
  • Return the dough to the refrigerator, and chill overnight.
  • Next day, divide the dough in half.
  • Roll each half into a rectangle 14x9-inches.
  • Cut into strips 14x3/4-inches.
  • Twist and form each strip into a spiral roll.
  • Put a few drained apple slices in center of each.
  • Sprinkle with the cinnamon mixed with 1/2 cup sugar.
  • Cover.
  • Let rise in a warm place, free from draft, until doubled in bulk.
  • Bake in preheated 375` oven for about 12 minutes.
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