[font=Arial, Helvetica, sans-serif]Apple Danish[/font]
cooks.com[/font][/size]
[font=Arial, Helvetica, sans-serif]3/4 cup milk[/font]
[font=Arial, Helvetica, sans-serif]1/3 cup sugar[/font]
[font=Arial, Helvetica, sans-serif]2 tsp. salt[/font]
[font=Arial, Helvetica, sans-serif]1/3 cup butter[/font]
[font=Arial, Helvetica, sans-serif]2 pkg. active dry yeast[/font]
[font=Arial, Helvetica, sans-serif]1/4 cup warm (not hot) water[/font]
[font=Arial, Helvetica, sans-serif]1/2 tsp. lemon oil or extract[/font]
[font=Arial, Helvetica, sans-serif]3 eggs, beaten[/font]
[font=Arial, Helvetica, sans-serif]4 1/2 cups flour[/font]
[font=Arial, Helvetica, sans-serif]1 cup (2 sticks) butter[/font]
[font=Arial, Helvetica, sans-serif]1 no. 2 can (2 1/2 cups) sliced apples[/font]
[font=Arial, Helvetica, sans-serif]1 cup sugar, mixed with 2 tbsp. cinnamon[/font]
[font=Arial, Helvetica, sans-serif]Cooks Note: Fresh apples may be used. Peel, core, slice and simmer in 1 cup water with 1 cup sugar until apples are nearly tender. Drain.[/font]
[font=Arial, Helvetica, sans-serif]In a large bowl, dissolve the yeast in 1/4 cup warm water. Set aside for 5 minutes.[/font]
[font=Arial, Helvetica, sans-serif]Add the lukewarm milk mixture, lemon flavoring, and eggs. Stir in the flour gradually. Place the dough in a greased 9x13-inch pan; cover well with plastic[/font]
[font=Arial, Helvetica, sans-serif]wrap and refrigerate for 1 to 2 hours.[/font]
[font=Arial, Helvetica, sans-serif]After the dough has rested in the refrigerator, turn it out onto a floured work surface and roll into a rectangle 12 x 16-inches.[/font]
[font=Arial, Helvetica, sans-serif]Over 2/3 of the rectangle, spread 1/3 cup softened butter (not melted). Fold the unspread portion of the dough over half of the portion with the butter.[/font]
[font=Arial, Helvetica, sans-serif]Roll the dough, again, into a rectangle 12 x 16-inches. Again, spread 1/3 cup softened butter over 2/3 of the rectangle. Fold the third section over the[/font]
[font=Arial, Helvetica, sans-serif]first two.[/font]
[font=Arial, Helvetica, sans-serif]Roll the dough to its original size (12 x 16-inch) rectangle, and repeat the process twice using the remaining butter.[/font]
[font=Arial, Helvetica, sans-serif]Return the dough to the refrigerator and chill overnight.[/font]
[font=Arial, Helvetica, sans-serif]When ready to bake, divide dough into halves. Roll into a rectangle 14 x 9-inches; cut into strips 14 x 3/4-inch.[/font]
[font=Arial, Helvetica, sans-serif]Twist and form each strip into a roll to make a shell, building up the sides. Fill the shells with the drained (cooled) apple slices.[/font]
[font=Arial, Helvetica, sans-serif]Sprinkle with the cinnamon sugar mixture. Cover and let rise in a warm place, free from draft, until doubled in size.[/font]
[font=Arial, Helvetica, sans-serif]Submitted by: CM[/font]
cooks.com[/font][/size]
[font=Arial, Helvetica, sans-serif]3/4 cup milk[/font]
[font=Arial, Helvetica, sans-serif]1/3 cup sugar[/font]
[font=Arial, Helvetica, sans-serif]2 tsp. salt[/font]
[font=Arial, Helvetica, sans-serif]1/3 cup butter[/font]
[font=Arial, Helvetica, sans-serif]2 pkg. active dry yeast[/font]
[font=Arial, Helvetica, sans-serif]1/4 cup warm (not hot) water[/font]
[font=Arial, Helvetica, sans-serif]1/2 tsp. lemon oil or extract[/font]
[font=Arial, Helvetica, sans-serif]3 eggs, beaten[/font]
[font=Arial, Helvetica, sans-serif]4 1/2 cups flour[/font]
[font=Arial, Helvetica, sans-serif]1 cup (2 sticks) butter[/font]
[font=Arial, Helvetica, sans-serif]1 no. 2 can (2 1/2 cups) sliced apples[/font]
[font=Arial, Helvetica, sans-serif]1 cup sugar, mixed with 2 tbsp. cinnamon[/font]
[font=Arial, Helvetica, sans-serif]Cooks Note: Fresh apples may be used. Peel, core, slice and simmer in 1 cup water with 1 cup sugar until apples are nearly tender. Drain.[/font]
[font=Arial, Helvetica, sans-serif]In a large bowl, dissolve the yeast in 1/4 cup warm water. Set aside for 5 minutes.[/font]
[font=Arial, Helvetica, sans-serif]Add the lukewarm milk mixture, lemon flavoring, and eggs. Stir in the flour gradually. Place the dough in a greased 9x13-inch pan; cover well with plastic[/font]
[font=Arial, Helvetica, sans-serif]wrap and refrigerate for 1 to 2 hours.[/font]
[font=Arial, Helvetica, sans-serif]After the dough has rested in the refrigerator, turn it out onto a floured work surface and roll into a rectangle 12 x 16-inches.[/font]
[font=Arial, Helvetica, sans-serif]Over 2/3 of the rectangle, spread 1/3 cup softened butter (not melted). Fold the unspread portion of the dough over half of the portion with the butter.[/font]
[font=Arial, Helvetica, sans-serif]Roll the dough, again, into a rectangle 12 x 16-inches. Again, spread 1/3 cup softened butter over 2/3 of the rectangle. Fold the third section over the[/font]
[font=Arial, Helvetica, sans-serif]first two.[/font]
[font=Arial, Helvetica, sans-serif]Roll the dough to its original size (12 x 16-inch) rectangle, and repeat the process twice using the remaining butter.[/font]
[font=Arial, Helvetica, sans-serif]Return the dough to the refrigerator and chill overnight.[/font]
[font=Arial, Helvetica, sans-serif]When ready to bake, divide dough into halves. Roll into a rectangle 14 x 9-inches; cut into strips 14 x 3/4-inch.[/font]
[font=Arial, Helvetica, sans-serif]Twist and form each strip into a roll to make a shell, building up the sides. Fill the shells with the drained (cooled) apple slices.[/font]
[font=Arial, Helvetica, sans-serif]Sprinkle with the cinnamon sugar mixture. Cover and let rise in a warm place, free from draft, until doubled in size.[/font]
[font=Arial, Helvetica, sans-serif]Submitted by: CM[/font]
