From the kitchen of One Perfect Bite...This is a nice recipe to have on hand for the Christmas holidays. These butter-rich crisps make a wonderful addition to a holiday breakfast or tea table, and while I'm not sure they actually come from Denmark, their preparation is similar to that of a Danish pastry. Hence the name. These saucer-sized sweet rolls crisp because they are flattened when they start to rise. They are not shatteringly brittle if made according to recipe specifications, but they will become crisper the longer they are baked. If you decide to increase baking time, keep an eye on the rolls because that cinnamon sugar topping burns quite easily. It is is also important to remove the rolls from the baking sheets as soon as they come from the oven. Given half a chance, they will become one with the pan and you'll have a mess to deal with. I actually use a nonstick spray on my cooling racks to assure the crisps can be transferred easily. If you enjoy sweet breakfast rolls I think you will love the crisps. They would be a perfect addition to a holiday brunch menu. Here is how they are made.
Danish Cinnamon Crisps...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
2-1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup warm 2% milk
2 cups sugar, divided use
1/2 cup plus 6 tablespoons butter, softened, divided
1-1/2 teaspoons grated lemon peel
1 teaspoon salt
1/2 teaspoon ground mace
2 large eggs
5-1/2 to 6 cups all-purpose flour
3 teaspoons ground cinnamon
1) In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, 1/2 cup butter, lemon peel, salt, mace, eggs and 2 cups flour. Beat well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
2) Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 inch thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise. Roll again to 1/4 inch thickness. Spread with 2 tablespoons butter and sprinkle with another 1/3 cup sugar. Fold in half widthwise and roll to an 18 x 10-inch rectangle. Spread with remaining butter. Combine the cinnamon and remaining sugar. Sprinkle half over dough to within 1/4 inch of edges. Roll up tightly, starting with a short side and pinch to seal. Cut into 1/2-inch slices.
3) Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes.
4) Meanwhile, preheat oven to 400 degrees F. Bake crisps for 12-15 minutes. Immediately remove from pans to wire racks. Yield: about 1-1/2 dozen.
Cook's Note: I crisp these in a toaster oven for about 5 minutes before serving them. This allows the topping sugar to caramelize and makes the rolls really special.
One Year Ago Today: Two Years Ago Today:Savory Brown Butter Soda Bread Spaghetti al Limone
Three Years Ago Today: Four Years Ago Today:Pumpkin Pancakes with Caramel-Orange Lamb Shanks with Wine Sauce