Orange danish delight

24 servings

Ingredients

Quantity Ingredient
1 pack Yeast
½ cup Warm water
½ cup Margarine
1¾ cup Sugar
2 teaspoons Salt
¾ cup Milk -- scalded
2 teaspoons Vanilla extract
2 tablespoons Orange peel -- grated
3 larges Eggs
5½ cup All-purpose flour
½ cup Margarine -- melted
½ cup Brown sugar -- packed
2 teaspoons Ground cinnamon
1½ cup Pecan halves
⅓ cup Orange juice

Directions

1. Combine yeast and ½ cup warm water. Let stand to soften, about 5 minutes. 2. In large mixing bowl, combine ½ cup softened margarine, ½ cup sugar, salt and scalded milk. (Scald milk by heating until bubbles form around edges and top has a film on it. Do not boil.) Allow mixture in bowl to cool to lukewarm. 3. Stir in vanilla, orange peel, 2 eggs, 1 egg yolk and yeast. 4. Gradually add flour to form a stiff dough, beating well after each addition of the flour. Let rise in warm place until light and doubled in size, about 1-½ to 2 hours. 5. Place a piece of foil on a cookie sheet then turn up all sides by one inch. Do 3 sheets. Foil size depends on cookie sheet size. Grease the foil. 6. Roll out dough on floured surface to a 20 x 10-inch rectangle. Brush with 2 tablespoons melted margarine then sprinkle with ¼ cup sugar. Fold in thirds. Turn dough ¼ turn and repeat folding 2 more times. Roll dough to a 20 x 10-inch rectangle; spread with remaining melted margarine. Combine brown sugar and cinnamon: sprinkle on dough. 7. Cut into two 10-inch squares. Roll up each piece in jelly-roll fashion. Cut each into 12 slices. 8. Place eight rolls in each foil-lined pan; flatten each to ¼ inch thick.

9. Combine orange juice and reserved egg white; brush rolls, using all of mixture. Sprinkle ½ cup pecans and 2 tablespoons sugar over each pan of rolls. Press pecans into rolls. Let rise until light, about 30 minutes. 10. Bake in preheated 400-degree oven for 17-20 minutes until golden brown. Remove from pan immediately.

Yield: 24 rolls.

Recipe By : Jo Anne Merrill

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