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 Cuisines > Danish cuisine > Search results
Little danish pastries
1 cup soft butter
4 cups flour, sifted
1 teaspoon salt
1 cup milk, warmed
4 egg yolks, beaten
1/4 cup sugar
1 lemon rind, grated
1 package dry yeast
1 tablespoon warm water
1/2 cup sugar
Prunes or Marmalade

1. Mix butter, flour and salt. Add milk, egg yolks, sugar and lemon rind. Add the yeast which has been mixed well with the water and the 1/2 teaspoon of sugar. Let rise in a warm place until doubled in bulk.
2. Roll out about 1 inch thick on a well-floured board. Cut in rounds with a large cookie cutter and press on top of each one a pitted prune which has been soaked in a little water until soft. Or make a well on top of each and fill it with a thick marmalade. Brush the tops with lightly beaten egg white and sprinkle with additional sugar. Place 1 inch apart on greased cookie sheets (or in muffin tins) and let rise until doubled in size.
3. Bake in a preheated hot oven (450 F) 20 to 25 minutes. 
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