Danish Crispies

Categories: Cookies

Ingredients

• 1 pkg. (1/4 oz.) active dry yeast
• 1/2 tsp. plus 3 Tbsp. sugar, divided
• 1 cup warm water (110 to 113 degrees), divided
• 3 egg yolks
• 4 cups all-purpose flour
• 1/3 cup nonfat dry milk powder
• 1 tsp. salt
• 1 cup cold butter (no substitutes)
• Filling:
• 6 Tbsp. butter, softened
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• Topping:
• 1 1/2 cups sugar
• 1 tsp. ground cinnamon

Directions

1. In a large mixing bowl, dissolve yeast and 1/2 tsp. sugar in 1/4 cup water; let stand for 5 minutes. Add egg yolks and remaining sugar and water; mix well. 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.
2. Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest for 10 minutes. Rollo into an 18 × 10 inch 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 inch slices.
3. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5 -inch circle, turning to coat both sides and adding cinnamon -sugar as needed. Place 2 inches apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.

4. makes about 2 dozen

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