Happy. Happy. Joy. Joy. That’s how I feel every time I make pecan glazed danish for breakfast.
Sweet. Nutty. So many adjectives. Adjectives people have used to describe me to be perfectly honest. Still trying to decide how I feel about that.
- 5 teaspoons of yeast
- 1/2 cup warm water (110 degrees or cooler)
- 1/2 cup sugar + 1 tablespoon
- 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
- 2 1/2 teaspoons salt
- 1 1/2 cups warm milk (110 degrees or cooler)
- 1/2 cup shortening
- 2 eggs
- 7 cups flour (approximate)
After yeast is foamy, add all ingredients listed above except flour. Mix well.
Keep mixing and add a couple of cups of flour at a time. Dough will get firmer as you finish adding the rest of the flour. Seven cups is usually the right amount. Dough should become somewhat elastic. Kneed dough for about 5 minutes by hand.
Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size.
If baking on same day, place oven on 350F to preheat.
If making the night before, cover with non-stick spray coated saran wrap and place in fridge.
PECAN GLAZE INGREDIENTS:
- 1 3/4 cups melted butter
- 2 3/4 cups brown sugar
- 2 cups chopped pecans
- Stir all pecan glaze ingredients in a bowl. Spread glaze onto half sheet pan, coating entire pan.
Pecan glazed danish. Entirely appropriate for the holidays. Entirely excusable because pecans are good for you.
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