Orange Danish Recipes

HOMEMADE ORANGE SWEET ROLLS

Steps:

• Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105°F (41°C)-115°F (46°C). Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger.
• Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
• Line the bottom of a 9×13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10×15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
• in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up.
• Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
• Preheat the oven to 375°F (191°C). Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.
• In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed.

ORANGE DANISH CRESCENT ROLLS

Steps:

• Preheat oven to 375°F. Unroll and separate dough into 8 triangles.
• In a small bowl, heat cream cheese in microwave for 30 seconds to soften slightly. Stir in marmalade.
• Put a tablespoon of cream cheese mixture on each dough triangle. Spread evenly over the surface of the dough. Roll into a crescent shape and place on a baking sheet.
• Bake for 11-13 minutes or until lightly golden brown. Remove from baking sheet and allow to cool.
• Stir together powdered sugar and milk. Drizzle over cooled rolls and serve.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface 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 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

ORANGE DANISH

Steps:

• Mix yeast and warm water together to proof yeast.
• Cream shortening and margarine with sugar.
• Add yeast and water mixture.
• Add three cups flour and mix.
• Continue adding flour until soft dough forms.
• Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
• Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
• Punch down.
• Roll out into a rectangle on a lightly floured surface.
• Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
• Spread evenly over the dough and roll, jelly roll style from the long side.
• Cut into 1 inch slices, place on lightly greased baking pan.
• Let rise 20-30 minutes.
• Bake at 350° for approximately 30 minutes.
• Mix frosting until smooth.
• Pour over rolls while they are still slightly warm.
• Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
• It gives a better texture to the frosting.
• If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
• If you are adding the store bought frosting, the margarine/butter is not necessary.

CRANBERRY-ORANGE DANISH BRAID

Steps:

• In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk; stir until soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap; refrigerate at least 30 minutes but no longer than 8 hours.
• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15x9-inch rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife or pizza cutter, cut slanted strips 1 inch wide into both sides.
• In small bowl, beat all Filling ingredients except cranberries with electric mixer on medium speed until smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look.
• Bake 20 to 25 minutes or until golden. Cool.
• In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over braided Danish. Slice and serve.