Grandma Hansen's Danish Pastry

Ingredients:

Basic Dough-

1/2 lb. margarine or butter

2 cup warm milk

1/4 cup sugar

2 pkgs. of yeast or 2 Tbsp.

1/2 cup water to dissolve yeast

1 Tbsp. sugar

2 tsp. salt

2 eggs

8 cups flour

Directions:

Place margarine and sugar and salt in 4 quart bowl. 

Pour heated milk over it. 

Let stand while you mix yeast with 1/2 cup luke-warm water and 1 Tbsp. sugar.

Let yeast mixture foam.

Stir eggs into margarine mixture and then yeast.

Add flour and stir with spoon-no kneading.

Mixture will be sticky. 

Cover with cloth, let raise 1-1/2 hours. 

Punch down dough and let raise for another 45 minutes. 

Roll into desired shape. 

After shaping let raise 30 minutes. 

Bake at 375 degrees for 20 minutes. 

Makes 4 large pastries or 3 1/2 dozen cinnamon rolls.

For Danish Pastry, use the following filling:

Cream Filling: 

1 cup milk

1 egg yolk (use white to brush pastries)

1/2 tsp. salt

1/3 cup sugar

2 Tbsp. flour

1 tsp. vanilla

Heat milk, beat egg yolk with sugar, flour and salt. When milk boils add egg mixture and vanilla. Beat and cool

Almond Filling:

1/4 lb. margarine or butter

3/4 cup sugar

1/3 cup oatmeal

2 tsp. almond extract

Mix all ingredients with a fork together in a bowl.

Crumb or Streusel Topping:

1/2 stick margarine or butter

1/2 cup flour

1/3 cup sugar

Then mix together and sprinkle with almonds on top.

For Pastry:

Divide dough into 4 parts. Roll each part into a large rectangle. Spread first with 1. cream filling and then 2. almond filling. Do not spread filling clear to the edges. Slice with a knife, strips going down the rectangle. Lace one over the other to cover the center of the rectangle. Seal the edges top and bottom. Brush with egg white, then sprinkle crumb topping on top then almonds. 

Let raise 30 minutes or more and bake.

Icing:

Sprinkle powder sugar, moistened with milk or water and almond flavoring. Drizzle on top while pastry is still warm.