DANISH GO ROUNDS RECIPES

Steps:

• 1st Part:.
• Cut 1/2 cup butter into 1 cup flour.
• Sprinkle water over mixture and mix until it's moist enough to round into a ball.
• Divide in half.
• On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
• 2nd Part:.
• Heat 1/2 cup butter and 1 cup water to a rolling boil.
• Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat in eggs, all at once, until smooth and glossy.
• Divide in half.
• Spread evenly over strips.
• Bake 60 minutes or until topping is crisp and brown.
• Frost with Sugar Glaze (see below) and sprinkle with nuts.
• Sugar Glaze:.
• Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
• If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
• Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

Steps:

• Place sugar, butter, the egg, and milk in a large mixing bowl. Mix only to incorporate, then add ¾ of the flour and yeast, and mix for two minutes until you have a dough.
• Place the remaining flour on a working surface, then place the dough on the flour and knead for 3-4 minutes until you've worked in all of the flour into the dough.
• Put the dough in an oiled bowl, cover the bowl with cling film and store in a warm place for 45-60 minutes until doubled in size.
• On a lightly floured surface, roll out the dough into a rectangle which should be two times longer than it is wide, somewhat like a wide band.
• Shred the ice cold butter directly on one half of the dough. Fold the other half of the dough over the one with butter, and pinch the edges together.
• Press down on the dough a bit, sprinkle it with flour, and then gently roll it. You want it to be twice as long as it is wide.
• Fold the dough three times as follows — fold one-third of the dough, so it covers the middle part of the dough, then fold a third of the dough from the other side over the two layers of dough. Roll out into a rectangle, and repeat the folding and rolling two more times. Optionally, for better results, you may leave the dough to rest and cool down in between. Take care that when you fold the dough the last time you end up with a wide, long strip of dough
• Make cuts at a 45° angle along each side of the dough, so you end up with 1.5-2 cm wide slanting strips of dough. Make sure not to cut the center part of the dough because that is where the remonce filling will go.
• Mix the ingredients for the remonce filling in a small bowl, then spread it on the center part of the dough, taking care that both ends of the dough strip are uncovered. Start braiding the dough. Fold the ends and the sides one over the other.
• Place the braid on a buttered and floured baking tray. Cover the tray and refrigerate it for 30 minutes.
• Meanwhile, set the oven to preheat to 200°C. Brush the braid with an egg wash (1 egg+1 tbsp of milk), then sprinkle it generously with sugar. Bake in the oven for 25-30 minutes.