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Danish Kaffles Recipe

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This recipe for Danish Kaffles, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Simonson
Added: Wednesday, June 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 C. flour More soft butter and
3 tbsp. sugar sugar/cinnamon mix
1/2 tsp. salt
1 C. butter
1 pkg. yeast (2 1/4 tsp.)
1/2 C lukewarm milk
2 eggs

Directions:
Directions:
Mix dry ingredients and cut in butter as if you were making a pie crust. Dissolve yeast in lukewarm milk. Add beaten eggs. Mix into dry ingredients. Place dough in large covered bowl. It rises a bit. Refrigerate overnight. Divide dough into 5 parts. Roll each part out flat and round as if for pie. Spread dough generously with soft butter and sprinkle generously with cinnamon and granulated sugar mixture. Cut into 6 or 8 wedges. Roll from wide part to center like a crescent roll. Arrange on greased cookie sheet and let rise 1 hr or till doubled. Leave some space between them. Bake 15 min. or till browned at 350. Roll them in more sugar and cinnamon while they are warm. Or just sprinkle more sugar cinnamon on them.

Number Of Servings:
Number Of Servings:
32-40
Preparation Time:
Preparation Time:
Lots but they are worth it.
Personal Notes:
Personal Notes:
Mix sugar and cinnamon to your taste.
I use a pizza cutter to cut the circles into wedges.
I only take out one portion from the refrigerator at a time so the dough doesn't get too soft when I'm rolling it out. I also use parchment paper and lightly flour the paper. These are some of my grandchildren and children's favorite. These can be doubled too. They freeze well but zap them for a few seconds in the microwave and they are like fresh out of the oven.

 

 

 

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