Best 3 Overnight Danish Twists Recipes

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**Indulge in the flaky, buttery goodness of Overnight Danish Twists: A delightful treat for breakfast or brunch.**

These divine pastries, crafted with a rich yeasted dough and swirled with a delectable filling, promise an explosion of flavors in every bite. Whether you prefer the classic combination of cinnamon and sugar, the fruity burst of raspberry preserves, or the indulgent decadence of chocolate chips, these Danish twists offer a delightful variety to suit every palate. With a simple overnight rise, these pastries transform into golden-brown masterpieces, ready to be devoured as a delightful breakfast or brunch indulgence.

Here are our top 3 tried and tested recipes!

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

Exchange the cherry pie filling for your favorite flavor...or even cream cheese.

Provided by Jody Clayton

Categories     Other Breakfast

Time 1h45m

Number Of Ingredients 15

2 pkg active dry yeast (1/4 ounce each)
1/2 c warm 2% milk (110-115 degrees)
6 c all purpose flour
1/3 c sugar
2 tsp salt
1 c cold butter, cubed
1 1/2 c warm half and half cream(70-80 degrees)
6 egg yolks
1 can(s) cherry pie filling (21 ounces)
ICING
3 c powdered sugar
2 Tbsp butter, softened
1/4 tsp vanilla extract
1 dash(es) salt
4-5 Tbsp half and half cream

Steps:

  • 1. In a small bowl, dissolve yeast in warm milk.
  • 2. In a large bowl, combine flour, sugar, and salt.
  • 3. Cut in butter until crumbly.
  • 4. Add yeast mixture, cream, and egg yolks; stir until mixture forms a soft dough (dough will be sticky).
  • 5. Refrigerate, covered, overnight.
  • 6. Punch down dough and turn onto a lightly floured surface; divide into four portions.
  • 7. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
  • 8. Place two strips side by side; twist togehter. Shape into a ring and pinch ends together. Place 2-in apart on greased baking sheets. Repeat with remaining strips.
  • 9. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  • 10. Preheat oven to 350 degrees. Using the end of a wooden spoon handle, make a 1/2-in. deep intentation in the center of each Danish. fill each wiht about 1 tablespoon pie filling.
  • 11. Bake 14-16 minutes or until lightly browned. Remove from pnas to wire racks to cool.
  • 12. For icing, beat powdered sugar, butter, vanilla, salt, and enough cream to reach desired consistency. Drizzle over Danish.

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. -Leann Sauder, Tremont, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 3 dozen.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 large egg yolks, room temperature
1 can (21 ounces) cherry pie filling
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Steps:

  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

DANISH CRISPIES



Danish Crispies image

These crispy treats are like a bread, but more like a cookie! They're a tasty and delicious addition to a breakfast or bunch with coffee. -Martha Nelson, Zumbrota, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 3 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
3 egg yolks
4 cups all-purpose flour
1/3 cup nonfat dry milk powder
1 teaspoon salt
1 cup cold butter
FILLING:
6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon ground cinnamon
TOPPING:
1-1/2 cups sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water. , Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight., Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices., Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 254 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 215mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • For the best results, use high-quality ingredients. Fresh, cold butter is essential for a flaky crust.
  • Be sure to chill the dough before rolling and baking. This will help to prevent the dough from spreading too much.
  • If you don't have time to let the dough chill overnight, you can still make these twists. Just chill the dough for at least 30 minutes before rolling and baking.
  • Be careful not to over-roll the dough. This will make the twists tough.
  • Bake the twists until they are golden brown. This will ensure that they are cooked through.
  • Let the twists cool slightly before glazing them. This will help the glaze to set.

Conclusion:

These overnight Danish twists are a delicious and easy-to-make breakfast or brunch pastry. They are perfect for special occasions or for a weekend treat. With a few simple ingredients and a little time, you can enjoy these flaky, buttery twists at home.

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