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Jiffy Danish

the.instructor's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Envelope)
  Sugar 1⁄4 Cup (4 tbs)
  Lukewarm water 1⁄4 Cup (4 tbs)
  Partly skimmed milk 3⁄4 Cup (12 tbs)
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Salt 1⁄4 Teaspoon
  Butter 2⁄3 Cup (10.67 tbs), melted
  Egg 1 , lightly beaten
  Brown sugar 2⁄3 Cup (10.67 tbs)
  Ground cinnamon 1 Tablespoon
  Raisins 1⁄2 Cup (8 tbs)
  Pecans 1⁄2 Cup (8 tbs), chopped
  Honey 4 Tablespoon (Adjust Quantity As Needed)
Directions

Preheat oven to 375 °F (190 °C).
In a bowl, mix yeast and half the sugar in a little water.
Set aside.
In a saucepan, heat remaining water and milk.
Fold into yeast mixture.
Add remaining sugar, flour, salt, 1/4 cup (60 mL) butter and egg.
Mix until dough leaves sides of bowl.
Knead dough on a clean floured surface until smooth and elastic.
Cover.
Let rise 10 minutes.
Roll out dough to a 14 inch (38 cm) square.
Bruch with remaining butter.
Set aside.
In a bowl, mix brown sugar and cinnamon.
Spread over dough.
Sprinkle with raisins and pecans.
Roll dough.
Cut into 12 slices Place in large muffin pan cups.
Let rise until dough doubles in size.
Bake in oven 18-20 minutes.
Remove from oven.
Unmold.
Let cool.
In a saucepan, heat honey.
Brush over pastries, if desired.

Recipe Summary

Course: 
Side Dish
Method: 
Baked

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