Glazed Pecan Danish

By á-25138

Pecan glazed danish. Entirely appropriate for the holidays. Entirely excusable because pecans are good for you.

Ingredients

• DANISH:
• 5 teaspoons of yeast
• 1/2 cup warm water (110°F or cooler)
• 1/2 cup sugar plus 1 tablespoon
• 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
• 2 1/2 teaspoons salt
• 1 1/2 cups warm milk (110°F or cooler)
• 1/2 cup shortening
• 2 eggs
• 7 cups flour (approximate)
• PECAN GLAZE:
• 1/2 cup (one stick) melted butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 tablespoons molasses
• 3/4 cup honey
• 2 cups pecans, chopped

Details

Servings 15
Preparation time 20mins
Cooking time 60mins
Adapted from theoldhen.com

Preparation

Step 1

A large Tupperware bowl works perfect for this recipe from start to finish to make the dough.

Place 5 teaspoons of yeast into mixing bowl. Add 1/2 cup of warm water at about 110 degrees and 1 tablespoon of sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough.

After yeast is foamy, add all ingredients listed above except flour. Mix well.

Keep mixing and add a couple of cups of flour at a time. Dough will get firmer as you finish adding the rest of the flour. Seven cups is usually the right amount. Dough should become somewhat elastic. Kneed dough for about 5 minutes by hand.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size.

If baking on same day, place oven on 350°F to preheat.

If making the night before, cover with non-stick spray coated saran wrap and place in fridge.

Stir all pecan glaze ingredients in a bowl. Spread glaze onto half sheet pan, coating entire pan.

Divide dough into 15 equal pieces. Flatten each piece of dough and form each into a square. Place on baking sheet on top of the pecan glaze in rows of 3 by 5.

If making for the next morning, cover with saran wrap and place in fridge overnight.

If baking same day, let sit in a warm place loosely covered with saran wrap for an hour or until danishes double in size.
Place a larger baking sheet on bottom shelf of half sheet pan to catch any drips. Bake in preheated oven for about 40 minutes or until danish is baked all the way through (but not dry).

When finished baking, place a baking sheet on top of danish pan. Carefully flip danishes over onto new pan so that the pecans are on top.
Serve hot or warmed. With butter if you like.