Profile
Photos
Comments
Here is a good example of why I don't do that:
As sorry as it looks, it tastes good, and is in fact quite addictive. There isn't much sugar in the dough. It would get sweetness from the icing, but it really doesn't need the icing, it's good without it. I'm enjoying it so much plain, I'm not going to get around to finding out if the icing is an improvement.
The method is unusual, and that's why I wanted to try it: the dough rises overnight in the refrigerator, then gets rolled out thin and covered with a meringue. It's rolled up like a jelly roll and baked after rising. There isn't a lot of structure to the dough, and it doesn't get light and 'bready', it is more dense (but tender) with swirls of white almond-flavored sogginess through it. If you didn't know about the meringue, you would wonder what that was inside the dough, but you would only wonder for about a second before you took the next bite, and you would be so happy with the flavor, you'd forget to wonder any more.
I made two loaves (saved 1/3 of the dough for something else) and the picture is of the larger one, which was too large, too dependent upon the meringue to hold it up. It collapsed as you see when it cooled, and it really is pathetic looking. But very tasty.
I have a similar recipe from another cookbook that calls for nuts in the meringue, and yet another recipe has coconut in the meringue. Either one would probably improve on the ability of the baked loaf to look more respectable. Since I saved out that 1/3 of the dough and have one egg left in the fridge, I'm going to try the nut filling tonight.
Danish Coffee Cake
1 package yeast
1 cup cold milk
3 egg yolks
3 3/4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter or margarine
3 egg whites
1 cup sugar
1 tbsp almond extract or cinnamon
Chopped nuts
Dissolve yeast in milk (allow about 1 1/2 hours). Separate eggs and beat yolks slightly and add to the milk. Measure flour, sugar, salt, and cut in butter by hand or mixer. Add the liquid mixture. Stir and knead into a soft dough. Refrigerate overnight.
Divide dough into 3 parts, rolling each into a rectangle 1/4 inch thick.
Make a filling of 3 beaten stiff egg whites, gradually add 1 cup sugar and 1 tablespoon almond extract. Spread over the dough. Sprinkle with nuts. Cinnamon may be substituted for almond extract.
Roll up like jelly roll and form into a crescent shape on cookie sheet. Let rise 1 hour. Bake 30 to 40 minutes at 350 degrees.
While warm, spread with icing: 1 cup powdered sugar, 1 teaspoon almond or vanilla extract, 1 tablespoon cream or milk, and a few nuts.
==
The flavor and texture of the above recipe reminds me of another 'Danish' recipe that I have made quite often. There is a pastry layer like pie crust topped by a cream-puff dough that collapses into the flavorful sogginess.
Oslo Kringla (Danish Puff Dessert)
(also known as "Self Fill Honey Bun")
Work 1/2 cup butter and 1 cup flour with a fork. Mix in 2 Tbsp water and make into a ball. Cut ball in half and roll each into a cylinder shape. Flatten each into a 3 by 12 inch rectangle on a cookie sheet.
In a saucepan bring 1 cup water, 1/2 cup butter, and 1 tsp vanilla to a boil. Remove from heat and add 1 cup flour, stirring briskly with a wooden spoon. Add eggs one at a time, beating after each. Place half of the batter on one of the flattened rectangles in dollops by spoonful. Bake for 1 hour at 350 degrees. Cool on a rack. Make icing by mixing together powdered sugar, vanilla, almond extract, melted butter, and 1 to 2 Tbsp water. Spread on the pastry and sprinkle with chopped nuts.
