Easy Crescent Danish Rolls Mom Loves Baking

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Preheat the oven to 200°C/180°C fan/400°F. On a floured surface, roll the pastry into a long rectangle and slice it in half lengthways - you should have two long, thin strips. Beat the egg in a small bowl. Using your hands, shape a long snake of sausage mix down the centre of both.

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Chop the fruit and place into a stand mixer along with ¾ cup boiling water and 1 tsp of baking soda. Add the rest of your ingredients slowly. First the sugar, then the butter, then the egg, then the dry ingredients. Empty the mixture into a greased loaf pan and place into the oven for 40 minutes. Remove from the oven and allow prune and raisin.

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Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed.

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Instructions. Make the Prune filling: First, place the prunes, juice, and lemon juice in a medium saucepan over medium heat. Then, let simmer for 25-30 minutes, stirring occasionally, until the prunes are very soft and there is little liquid left (about 2-3 tablespoons.) Let cool slightly.

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Directions. In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight. In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed.

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Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes.

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Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon.

nut filled kolache recipe

UKRANIAN PRUNE OR NUT POTICAROLL. Dissolve yeast in liquid, set aside. Combine dry ingredients in a bowl. Cut in butter until mixture resembles coarse cornmeal. Make a well in dough, add unbeaten egg yolks and yeast mixture and mix well until dough leaves bowl clean. Divide dough into 4 portions. Place one portion at a time on a floured cloth.

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Knead almonds, walnuts, 2 tbsp sunflower seeds, 1 tbsp poppy seeds and chopped prunes into dough. Preheat oven to 400°F. Divide dough into 10 portions; shape into balls. Place on parchment paper-lined baking sheet. Score "X" in top of each roll. Cover and let stand for about 20 minutes or until doubled in volume.

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Stir with spoon. Put in refrigerator overnight. In morning, divide in half and roll out thin. Put warm prune filling in thin layer down center. Dot with butter. Fold one side over and put another layer of prunes. Fold other side over and fold in ends. Press down flat on slightly greased cookie sheet.

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If you think you don't like prunes, try this recipe. It will change your mind. It tastes like the very best version of gramma's spice fruit cake. There's als.

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Let the dough rest for 20 minutes. Press your thumb into each ball several times to make a well for the filling making it as flat as you can. Using a piping bag or ziplock baggie with the corner cut off disperse the filling. Let them rest while you preheat the oven to 375F. Bake for about 15 minutes or until golden.

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Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.

Easy Crescent Danish Rolls Mom Loves Baking

Directions. In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over.

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For the dough, mix together your ingredients (as explained in the recipe) and knead for 10-12 minutes. Let this rise once for an hour to an hour and a half. Then, it's time to fill and braid the pastry. The directions and images below should help with this, but if you're having any trouble, a simple google search of "braided Danish pastry.

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Directions. In a small bowl, cream shortening and sugar. Add the egg, milk and prunes; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Stir in nuts. Pour into two greased and floured 5-3/4x3x2-in. loaf pans.