Cinnamon(potato)Danish from the Mish. Mag.
- 1 med. potato
- 1/2 cup milk
- 1/4 cup marg.at room temp,cut into tiny pieces
- 1/4 cup sugar
- 1 tsp salt
- 1 large egg
- 1 envelope yeast
- 1/4 cup warm water
- 4 1/2 cups flour
- 3/8 cup sugar
- 1 tsp cinnamon
- 1/3 cup chopped walnuts or pecans
- 1/3 cup raisins
- 3/8 cup light brown sugar
- 1/4 cup oil
- confec. sugar
- dessert topping or orange juice
Cook the potato in a small pot of boiling water until very soft about 15 min. Drain the potato. Process in a food processor until very smooth.Scrape the sides of the bowl with a spatula. Add milk,marg,sugar and salt to the processor and blend well. Mix in the egg, Add the yeast and warm water,blend well. Mix in 1-2 cups of flour until the dough is smooth. Transfer the mixture to a mixing bowl of a mixer. Add the rest of the flour and mix until smooth and elastic,about 5 min. Grease a large bowl. Form the dough into a ball and place it in a bowl covered with saran wrap to rise until doubled in size,about 1 1/2 hrs.
Preheat oven to 375. Line 2 9x13 pans with parch.paper. Mix the white sugar and cinn in a small bowl. Punch down the dough. Roll it out to a very large rectangle. Sprinkle the cinn mix over the dough. Sprinkle the nuts,raisins and brown sugar evenly over the dough. Drizzle with oil. Starting at the long side,roll the dough up tightly,jelly roll style. Cut into approx. 24 slices. (if you want a larger danish cut on the diagonal)Arrange 12 in each pan,cut side down,spacing evenly, Cover them with a towel. Let the danish rise until puffed and almost doubled,about 45 min. Bake until golden brown,about 25 min. Cool for 5 min before serving.
Optional Drizzle: Combine the confec sugar and dessert whip or orange juice until you reach the desired consistency. Drizzle over the danishes. Let the glaze harden before putting away.
Variation: Put a dollop of any fruit pie filling in the center of each danish before baking
These freeze beautifully. If you double the recipe use only 1 1/2 tsp not 2.