Best 3 Danish Breakfast For Two Recipes

BREAKFAST DANISH CRISPS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 1/2 cup sugar, 1/2 cup butter, lemon zest, salt, mace, eggs and 2 cups flour; beat well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 in. thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter; sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to an 18x10-in. rectangle. Spread with remaining butter. Combine the cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices. , Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes., Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks.

DANISH BREAKFAST FOR TWO

Steps:

• In a pie plate make a crust of the soda crackers and the butter.
• To the beaten eggs add; sour cream,emmenthal, cheddar,Bacon, salt& pepper.
• Pour into the cracker crust.
• Bake 375F degrees 25-30 minutes (until a knife comes out clean when inserted in the middle).
• Let it sit for 10 min before cutting.

SCRATCH-MADE CHEESE DANISH RECIPE

Steps:

• Make one recipe of danish dough from my Morning Buns recipe. Complete the dough to step 11. I recommend watching the Morning buns video for a step by step instruction.
• On a floured surface, roll out the danish dough to a 12 x 12 inch (30x30cm) square and cut the dough into 9 squares.
• Place the squares of dough onto the baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
• In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place in a piping bag.
• Pipe about 2 tablespoons of filling into the dent at the center of each square.
• Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 to 1 ½ hours.
• When the dough is proofed, heat your oven to 425°F (220°C).
• Remove the plastic, brush the dough with the egg wash, and bake for 10 minutes.
• Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
• These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.