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)
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.
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 a half sheet pan, coating entire pan.
Pecan glazed danish. Entirely appropriate for the holidays. Entirely excusable because pecans are good for you.