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1
In large bowl rub flour and 1/8 cup softened butter together
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2
Stir in milk powder, sugar, salt, yeast
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3
Whisk together eggs and water.
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4
Stir eggs and water into flour mixture until a very sticky dough ball forms.
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5
Roll into a large rectangle (approximately 16x28inches)
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6
Cut shortening/butter into approx 1/4 inch squares and lay on top of dough covering 2/3 of rectangle.
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7
Fold dough over in thirds.
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8
Roll out into rectangle (approx 16x28).
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9
Fold dough over in thirds.
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10
Chill x 15 min covered in fridge.
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11
Repeat rolling folding and chilling a total of 3 times.
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12
Cut dough into 4 rectangles.
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13
Cover 3 rectangles and place in fridge until ready to use.
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14
Working with one quarter of dough at a time Roll dough into a 6x15 inch rectangle.
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15
It is important to keep this rectangle fairly uniform and even.
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16
Cut into 12 half inch strips.
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17
A ruler and pizza cutter help.
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18
Make into pastries.
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19
Twist the dough, shape into circles, tucking the ends under.
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20
Use fingers to make an indent in center (for filling).
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21
Place on cookie sheet lined with parchment paper.
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22
Let rise (approx 15 min until you can see the dough starting to rise).
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23
Can do this step while you start shaping your remaining portions of dough.
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24
Brush with beaten egg (helps brown the dough)
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25
Place filling of choice on danish.
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26
(See my raspberry and cream cheese filling recipes for inspiration, or just use jam)
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27
Bake at 400F for 14-16 min.
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28
Repeat steps 8-13 for remaining 3 quarters of dough.
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29
Make vanilla glaze.
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30
Stir together confectioner sugar, vanilla and 2-4 tablespoon water or milk until reaches desired consistency.
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31
Drizzle over slightly cooled danishes.
