These crispy treats are like a bread, but more like a cookie! They're a tasty and delicious addition to a breakfast or bunch with coffee. —Martha Nelson, Zumbrota, Minnesota
Danish Crispies
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon plus 3 tablespoons sugar, divided
- 1 cup warm water (110° to 115°), divided
- 3 egg yolks
- 4 cups all-purpose flour
- 1/3 cup nonfat dry milk powder
- 1 teaspoon salt
- 1 cup cold butter
- filling:
- 6 tablespoons butter, softened
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- topping:
- 1-1/2 cups sugar
- 1 teaspoon ground cinnamon
Directions
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water.
- Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight.
- Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices.
- Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.
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