Glazed Pecan Danish

Glazed Pecan Danish. 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.

Glazed Pecan Danish

Makes 12 large danish.

Danish Pastry

• 1/2 cup warm water (110° or cooler)
• 1 tablespoon yeast
• 1/2 cup sugar
• 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water (or one large potato cut into 1-inch cubes boiled until soft, mashed, and cooled)
• 2 1/2 teaspoons salt
• 1 1/2 cups warm milk (110° or cooler)
• 1/2 cup shortening
• 2 eggs
• 5-6 cups flour

After yeast is foamy, add all ingredients listed above except flour and mix.

Mix in one cup of flour at a time. The dough will get firmer as you finish adding the rest of the flour. If your dough is sticky, add the sixth cup of flour. The dough should become somewhat elastic. Knead the dough for about 10 minutes in a mixer with the dough hook.

Cover with a clean towel and let the dough sit in a warm place for about an hour or until the dough has doubled in size. If it’s cold outside, this can take longer.

Pecan Glaze

• 1 cup unsalted butter, melted
• 1 cup honey
• 1 cup brown sugar
• 1 teaspoon salt
• 2 cups pecans, chopped (or your favorite kind of nuts)

Stir all pecan glaze ingredients in a bowl. Prepare a half-sheet jelly roll pan (a baking sheet with sides) by spraying with baking spray. Spread glaze evenly in the pan.

If making for the next morning, cover with plastic wrap that’s been sprayed with non-stick baking spray and place in the fridge overnight. Preheat oven to 350F.