Directions: |
Directions:In large bowl thoroughly mix 1 1/4 c flour, sugar, salt, cornstarch, lemon peel and yeast. Combine milk, water and 1/4 c margarine. Warm to lukewarm and gradually add to dry ingredients. Beat 2 minutes then add egg yolks and 1 egg white (reserve other egg white) and 3/4 c flour. Beat at high speed for 2 minutes. Add additional flour to make a stiff batter. Cover tightly with plastic wrap. Chill 1 hour.
Spread 1 1/2 c margarine into a 10"x12" rectangle on wax paper; chill 1 hour. On lightly floured surface, roll chilled dough into a 12"x16" rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Roll into 12"x16" rectangle, fold and roll again. Fold again and chill for 1 hour. Repeat rolling/folding two more times; chill 1 hour between each time. Cover and refrigerate overnight.
Divide dough in half; keep one half in fridge. roll other half into a 15"x16" rectangle on lightly floured board. Cut with sharp knife into 1/2" strips. Twist each strip then form into a circle, sealing ends well. Place on greased baking sheets. Repeat with other half of dough. Cover pans lightly with plastic wrap and refrigerate overnight.
Heat oven to 350º. Combine reserved egg white with 1 tbsp water and brush on top of rolls. Bake 15-20 minutes or until edges are lightly browned. Cool then frost with confectioner's icing and decorate with sprinkles.
Confectioner's icing: mix milk and icing sugar to make a thin icing. |
This recipe for Grandma Anderson's Christmas Danishes is from