DANISH PASTRIES
(Dough is refrigerated 8-12 hours before shaping and baking.)

FOR THE DOUGH:
1/2 cup water
3/4 cup milk
2 egg yolks, cold (reserve whites for glaze)
2/3 cup butter, cool and cut into pieces
1/4 cup sugar
1 teaspoon salt
4 cups flour
1 tablespoon active dry yeast (or 2 teaspoons quick rise or bread machine yeast)
FOR THE PASTRIES:
fruit filling, jam, or preserves

TO PREPARE THE DOUGH:
Add ingredients to pan in order given. Use Dough cycle.

After the second kneading, remove dough from pan and place in a greased 3- quart bowl. Tightly cover with plastic wrap. Refrigerate 8-12 hours. Refrigerate reserved egg whites.

TO SHAPE THE DOUGH:
Remove from refrigerator, punch out gas and place dough on a lightly floured work surface. Dough should be firm. If sticky, dust with flour.

Cut dough in 24 equal portions. Rill each piece in a 16-inch rope. Loosely coil each rope on a large greased baking sheet, tucking ends under. Cover with a clean cloth. Place in warm, draft-free spot to rise until indentation remains after touching sides of pastry.

TO FILL AND BAKE:
With knuckles of one hand, press down on the center of each pastry to form an indentation, leaving only a narrow rim around edge of each pastry. Glaze rims with reserved, slightly beaten egg white. Put one tablespoon of fruit filling, jam, or preserves into each indentation.

Bake pastries in 350 degree F preheated oven for 15 to 20 minutes, until golden brown.

Makes 24 pastries
Source: Welbilt ABM2H22 Bread Machine Recipe Booklet