Call Capt Juls: 419-835-7347
Juls Walleye Fishing Adventures
Lake Erie Walleye-Perch Fishing Charters with a Seasoned Boat Captain!
Email: RNGRGAL@gmail.com
HomeYour CaptainRatesWeatherPhotosRecipesContact BlogVideosReviews
Links

Nana Davis's Delicious Danish
This recipe is best prepared with a mixer that has a "dough hook":
**Run hot water over the mixing bowl to temper it. Adding warm water to a cold bowl will cool the water off too fast for the yeast to start becoming active.
1/4 cup warm water
2 1/2 teaspoons active yeast
1 tablespoon sugar
add yeast and sugar to the water and let stand for 5-10 minutes or until the yeast becomes active (foamy)
... Add to the yeast:
1 Cup Buttermilk
1/2 stick of melted butter
1 egg slightly beaten

Then in a bowl sift together 3 3/4 Cups of flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar

~Mix until ball forms
~Turn out on floured board and knead until the dough feels silky
~Put in a greased bowl to proof (rise) ~cover with plastic wrap and a wet towel until its double in size
~Punch down and turn out on floured board...knead a few times and roll out into a rectangle
~Brush with melted butter and add filling (I use Solo Pie Filling...I like Almond Paste the best)
~Roll up and slice about an inch thick and put on a cookie sheet, so they are touching each other.
~Let them proof again for about 15-20 minutes.
~Bake at 350 for 20 minutes or until golden......cool before adding frosting.

Frosting: One stick of  softened Butter, 1 teaspoon vanilla extract, 3 cups powdered sugar, and milk 1 tablespoon at a time until it's the right constancy that you like. The more milk the thinner it will be . I eyeball it till it's the consistency of a thick paste. You can use it this way or microwave it to melt it to make it a glaze. Both ways are super yummy! 

Enjoy!

Cajun Perch
Gruyere Bechamel
Bagels
Biscuits-n-Gravy
Citrus Pie
Jalapeno Delights
Crab Cakes
Baked Walleye