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Danish 1 Oltee King

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  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 , slightly beaten
  Vanilla 1⁄2 Teaspoon
  Grated lemon peel 1 Teaspoon
  Sifted all purpose flour 3 Cup (48 tbs)
  Butter 2 Tablespoon, melted
  Raisins 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
  Sugar 1⁄3 Cup (5.33 tbs)
  Mace 1⁄2 Teaspoon (1 1/2 Teaspoons Cinnamon)

Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine scalded milk, shortening, 1/4 cup sugar, and salt.
Cool to lukewarm.
Add the egg, vanilla, lemon peel, and 1 cup of the flour; beat well.
Stir in softened yeast; mix well.
Add remaining flour or enough to make moderately soft dough.
Turn out on a lightly floured surface; knead till smooth and elastic.
Place in a greased bowl, turning once to grease surface.
Cover and let rise in warm place till double, about 1 1/2 hours.
Punch down.
Cover and let rest about 10 minutes.
Roll to 21x7-inch rectangle, about 1/4 inch thick.* Brush dough with melted butter.
Combine raisins, almonds, 1/3 cup sugar and mace; spread on dough.
Roll as for jelly roll; seal the long edge.
Shape in ring, seam side down, on a greased baking sheet.
With scissors, snip almost to center at 1-inch intervals.
Pull sections apart and twist slightly.
Cover and let rise in a warm place till double, about 50 minutes.
Bake coffee ring in moderate oven (375°) for 20 minutes or till done.
Frost with Icing: Mix 1 cup sifted confectioners' sugar, 4 tea spoons milk, 1/2 teaspoon vanilla, and dash salt.

Recipe Summary

Cook Time: 
20 Minutes

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Danish 1 Oltee King Recipe