Mom’s Special Danish
1 1/2 cups real butter
1/3 cup flour
2 (.25 ounce) packages dry yeast
1/2 cup warm water
1 cup scalded milk
1/4 cup sugar
1 teaspoon salt
4 cups flour
Cream together butter and 1/3 cup flour. Pat between two sheets of wax paper to form a 12-by-6-inch rectangle. Chill in the refrigerator until firm, an hour or more.
When the butter mixture is nice and firm, combine the yeast and warm water in a bowl. In a separate bowl, combine scalded milk, sugar and salt. Cool to lukewarm and then stir in yeast mixture and egg.
Add about 4 cups flour, until you have a firm bread-like dough, and knead until glossy. Roll the dough into a 14-inch square. Put the chilled butter mixture on one side of the rolled out dough, fold the other side of the dough over the butter and seal the edges. Roll to 20-by-12-inches, taking care not to make holes in the dough. Fold in thirds, wrap in plastic wrap and chill for an hour or more.
When chilled, roll out to 20-by-12-inches, fold and chill again. When chilled, roll out to 20-by-12-inches one more time. Do not fold this time.
Cut into strips approximately 1/2-inch wide and 12-inches long. Tie the strip in a loose knot, like a pretzel. Let rise on a cookie sheet until doubled.
Cook at 400° F. for 8 minutes. Don’t overcook. They should be very lightly browned when done. Transfer to plate and ice while warm. Makes 3 to 4 dozen.
1/4 cup butter
1/2 cup brown sugar
3 tablespoons milk
Powdered sugar, as needed
Cook butter, brown sugar and milk until smooth. Add powdered sugar until it is fairly thick but still spreadable. Keep warm or prepare ahead and reheat when ready to use. Spread sparingly on the warm danish.