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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Read and Follow Carefully! | 2. Pastry: Place butter and sugar in 4-quart bowl, pour heated milk over fat. | 3. Let stand while yeast dissolves in 1/2 cup water and 1 tbs sugar. | 4. Stir and let stand for 5 minutes. | 5. When yeast is dissolved and bubbly, add eggs and beat well. | 6. Add yeast/egg mixture to cooled milk mixture. | 7. Add salt to flour in sifter and sift in to bowl of above ingredients. | 8. Beat with a spoon until all flour is added to make a soft dough. | 9. Let rise until double. | 10. Custard: Heat milk. | 11. Mix sugar, salt and flour together and stir into hot milk. | 12. Stir until thick, beat egg yolk and gradually add hot mixture TO YOLK until hot and then add back to original mixture. | 13. Cook 1 minute more. | 14. Let cool. | 15. Almond Filling: Beat all ingredients together with mixer. | 16. Crumb Mixture: Combine flour, sugar and walnuts; mix in the 1/2 cup butter until well mixed. | 17. Assembly: Divide dough into 3 portions, or, make up to 12 small pastries. | 18. Roll out to about 1/4 to 1/2 thick rectangles, long side perpendicular to you works best. | 19. Place fillings down center of rectangle in this order: Custard, almond filling, crumb mixture. | 20. Cut equal number of slits on both sides of rectangle, leaving the center 1/3 of dough intact with fillings. | 21. Braid the strips you just cut over the fillings. | 22. Place pastries in foil lined pans, brush with egg white beaten with 2 tbs water. | 23. Place halved maraschino cherries, like buttons, down the top and sprinkle with more crumb mixture. | 24. Bake at 350°F for 20 min for small pastries, 30 minutes for medium, and 35-40 minutes for large. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	1	tablespoon		604.485	151.197	0.0	0.0
salt	1	teaspoon		-	-	-	-
egg	1 -2			0.0	0.0	0.0	0.0
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	1/3	cup		604.485	151.197	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
flour	3	tablespoons		3469.68	759.6324	56.406000000000006	13.4616
salt	1/4	teaspoon		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butter	1/4	cup	melted	1368.0	62.856	42.744	115.2
sugar	3/4	cup		604.485	151.197	0.0	0.0
almond extract	2	teaspoons		-	-	-	-
flour	1	cup		3469.68	759.6324	56.406000000000006	13.4616
sugar	1	cup		604.485	151.197	0.0	0.0
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
butter	1/2	cup	melted	1368.0	62.856	42.744	115.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.