Danish Toffee Recipes

DANISH COFFEE CAKES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

DANISH COFFEE CAKE

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

DANISH COFFEE

Steps:

• Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar.
• In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee.
• Garnish with a goodly amount of whipped cream and serve.

DANISH COFFEE/TEA ROLLS (BOLLER)

Steps:

• Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
• Add egg and salt and stir well.
• Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
• Let rise in bowl for 45 min or until double size.
• Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
• Turn oven on to 350 F.
• punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
• Let the rolls rise again for 20-30 min.
• Lightly beat last egg and brush rolls - this makes them nice and shiny.
• Place an ovenproof bowl filled with water in the bottom of your oven.
• Bake the rolls for 20-25 min until golden and firm to the touch.

MELT IN YOUR MOUTH TOFFEE

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.