Entenmanns Pecan Danish Ring Recipes

CINNAMON PECAN RING

Steps:

• In a bowl, combine 1 cup flour, 1/4 cup sugar, yeast, salt and baking soda. In a saucepan, heat the yogurt, milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Transfer to a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 14x10-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar, cinnamon and remaining sugar; sprinkle evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam., Line a baking sheet with foil; coat well with cooking spray. Place dough seam side down on prepared pan; pinch ends together to form a ring. With scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist. Cover and let rise until doubled, about 45 minutes. , Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Combine icing ingredients; drizzle over warm ring.

YOU CAN MAKE AN ENTENMANN'S DANISH AT HOME (AND YOU'LL NEVER LOOK BACK)

Steps:

• Grease two 8-by-6 baking dishes and line with parchment paper. You can also make one large danish in a 9-by-11 baking dish.
• Heat the milk until warm to the touch but not too hot, about 100 F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly; if it doesn't, your milk may have been too hot or too cold and it is best to start again.
• In the bowl of a stand mixer with a paddle attachment, combine the flour, salt and vanilla powder. Alternatively, you can make the dough by hand; you will just need to mix and knead for longer.
• Add the milk and yeast mixture to the dough, along with the 2 eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook toward the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.
• Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size, 1-2 hours, depending on the temperature in your kitchen.
• Once the dough has risen, punch it down and divide it in half. You can make two 8-by-6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one-half of the dough and divide it into 3 equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel and let the dough rise again for another 15-20 minutes.
• Preheat the oven to 350 F. Add the jam to the danish.
• Between the 3 strands of dough, you'll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart and, with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.
• Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small Ziploc bag with the icing, and snip off a small piece of the corner to ice in any design you prefer.

PECAN-FILLED COFFEE RINGS

Steps:

• In a bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. In a bowl, cream butter and remaining sugar. Beat in the egg yolks, vanilla and salt. Add yeast mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Combine filling ingredients; spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on greased baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; cool for 20 minutes. Combine glaze ingredients; drizzle over warm rings.

2BLEU'S PECAN DANISH

Steps:

• PASTRY: Dissolve yeast in warm water. Add in sugar and salt, then the egg and shortening. Mix in half of the flour. Gradually add the rest of the flour until dough is easy to handle. Place dough in a lightly oiled bowl, cover with plastic wrap and place in refrigerator about 2 hrs or until doubled. (Can set overnight and used early the next morning).
• Punch down dough. Roll out into an oblong shape (about 6"x14") and brush well with melted butter. Sprinkle cinnamon sugar over pastry followed with the dried fruit and then the chopped pecans. Starting from the long side, roll up jellyroll fashion.
• FOR RING SHAPE: Place on large baking sheet joining ends together to form circle of dough. Using kitchen scissors, snip 2/3 way thru in 1 inch intervals. Lay sections on top of the next like dominos, turning them a little outwards. Let raise 1 hr or until doubled. Preheat oven to 350°F Bake until 30-40 minutes or so until done.
• FOR ROLLS: Slice the log into 1" slices and place disc down onto a lightly greased baking sheet for individual danish rolls. Bake 20-30 minutes.
• ORANGE GLAZE: Combine orange glaze ingredients adding a little orange juice at a time to make a semi thick glaze and set aside. Remove pastry from oven and allow to cool about 10-15 minutes.
• Brush with a thin layer of glaze then quickly sprinkle with almond slices over top and press gently to set. Spread (or pour slowly) the remaining glaze onto cooled danish. Serve warm or at room temperature.