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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Glazed Pecan Danish Recipe

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
  • 5 cups flour (approximate)
A large Tupperware bowl works perfectly for this recipe from start to finish to make the dough.
Place 5 teaspoons of yeast into mixing bowl. Add 1/2 cup of warm water at about 110 degrees and 1 tablespoon of sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough.

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. The dough will get firmer as you finish adding the rest of the flour. The dough should become somewhat elastic. Knead dough for about 8 minutes by the mixer using the dough hook attachment.

Cover with a clean warm, damp towel and let the dough sit in a warm place for about an hour or until the dough has doubled in size.

If baking on the same day, place oven on 350°F to preheat.

If making the night before, cover with non-stick spray coated saran wrap and place in the fridge.


  • 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 a half sheet pan, coating entire pan.
Divide dough into 15 equal pieces. Flatten each piece of dough and form each into a square. Place on baking sheet on top of the pecan glaze in rows of 3 by 5.
If making for the next morning, cover with saran wrap and place in fridge overnight.
If baking same day, let sit in a warm place loosely covered with saran wrap for an hour or until danishes double in size.
Place a larger baking sheet on bottom shelf of half sheet pan to catch any drips. Bake in preheated oven for about 40 minutes or until danish is baked all the way through (but not dry).
When finished baking, place a baking sheet on top of danish pan. Carefully flip danishes over onto new pan so that the pecans are on top.
Serve hot or warmed. With butter, if you like.

Pecan glazed danish. Entirely appropriate for the holidays. Entirely excusable because pecans are good for you.


6 Responses

  1. Vivian

    What is the mashed potatoes for and can I use something else instead of the mashe potatoes. Thank you

  2. This is one of the best Danish recipes I have tried. My family enjoyed it for Thanksgiving last year.

  3. Renee

    I am wondering why the recipe for the glaze changed? It had honey in it the last time I made it. I don’t really want to use that much butter.

    • Thank you so much for asking! I will find the old recipe and print it here for you sometime today. It was changed as we are doing recipe testing for a cookbook. We are looking to simplify and make sure all the recipes are doable and will be successful for home cooks. 🙂

    • Okay, here’s the old recipe for the topping:

      1/2 cup melted butter
      1/2 cup sugar
      1 cup brown sugar
      2 tablespoons molasses
      3/4 cup honey
      2 cups chopped pecans

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