I have made these for Kristen ,one other time, last year. She, ran up to me today, and said ,right out of the blue; "Uncle D, will you please make those gooooooie , goooooooie rolls again?" -----Do any of you-all make the cheese danish , for your family??-----

recipe??? come on...lol don't be a tease...

no, i do not have a recipe. we use bis. dough, cheese, and icing

I cheese danish.I cheese cake,mmmmmmmmmgood.

Sounds good. I have never made a cheese danish. I'm not a good baker.....

I had a craving for dried beef cheese ball though, so we just made it and it's chilling now. Gonna have it with our lunch on celery sticks....yum!

never made cheese danish, but have made monkey bread. yummmmmmmmm

Ah, someone else who loves monkey bread. I bet his niece would love that too! My mom used to make it all the time.

yummy!! we have monkey bread on christmas morning, but its store bought...but very yummy...and cheese danish!! yummmm. I want some!!! im always so hungry on this forum!!!

givin it to you in grams, SOOOO much easier than lbs n ozs.

Danish Dough

water - 200g / 8oz
yeast, fresh;dry - 32g / 1.25oz ; {16g / .75oz - active dry}
butter - 62g / 2.5oz
sugar - 75g / 3oz
nonfat milk solids - 25g / 1oz
cardamom or mace - 1g / .04oz
whole eggs - 100g / 4oz
egg yolks - 25g / 1oz
bread flour - 400g / 16oz
cake flour - 100g / 4oz
salt - 8g / .4oz

*butter - 250g / 10oz (shaped into rectangle and chilled in refrigerator)

in a planetary motion mixer dump in all ur dry ingredients EXCEPT THE SALT and begin adding the wet slowly in stages. mix at speed one just until everything is coming together, allow it to mix for just a bit longer at speed one maybe a total of 2-3 minutes before adding the salt. after adding the salt allow to mix for 1 minute more. then increase the speed to the second setting to knead the dough for 3-4 more minutes.

allow the dough to repose in the refrigerator covered for 30 minutes while u prepare the butter for lamination. mash the butter between two sheets of plastic wrap into an even rectangle. once the dough is chilled a bit, and ur butter is good and chilled and in a nice rectangle shape, roll out ur dough into a rectangle. the butter rectangle should fit inside the dough rectangle and occupy 2/3 of the dough rectangle. first fold the exposed dough end inward to cover the butter. now fold up the end of the dough with the butter on it. the butter should be encased in dough at this point. the one end with the butter should have just a little lip to be able to encase the butter with.

once the butter is encased roll out the dough once more and fold into thirds again. wrap tightly in plastic wrap and quickly return it to the refrigerator to chill so the butter doesn't melt and firms up again a bit before working the dough anymore. do this step two more times, each time returning the dough after u've completed rolling it out and folding it in thirds to chill for at least 15 minutes, no longer than 30. the quicker u work, the better. less chance of the butter melting into the dough. very important as u get thru the first round of folding. since the laminated layers of butter are super thin now. it's not a lot of butter to begin with.

ok, so now u've finished laminating ur dough. whoopie! yay! what a pain huh? ennywei, now what u do is if ur ready to use it u roll it out and u can either cut squares with cuts that u then fold inwards like pinwheels or some other fancy shape, OR u brush the entire length of dough with butter, dust with granulated sugar and roll it up like a cinnamon roll then slice into roughly 3/4 inch thick slices and lay those out on a sheet pan, press a hole down into the centers and dress with fruit filling, cream cheese filling, or whatever u like with ur danish. pastry cream even. pudding, whatever. if u're not gonna use it right away, saving it for the following day, u wrap it super tight in plastic wrap and store in the coldest part of ur fridge. otherwise for longer term storage, again wrap REALLY tight and store in the freezer, then when ur ready, u roll it out, as above get it all ready, THEN u proof!

to proof!: stick it somewhere with a decent amount of humidity and roughly 90F degrees for about 30 minutes or until it just starts to look like it's increasing in size a bit. u don't wanna let it completely finish proofing otherwise it might overproof very quickly. don't worry, the oven will finish it off just fine. bake at 375F degrees for maybe 10-15 minutes. i think u can tell when a pastry is done baking by looking at it. if not, stick to mrs. baird's.

cheers

edit** for a cream cheese filling, u can look online or try mixing cream cheese softened to room temp with confectioner's sugar (aka powdered sugar) and maybe a touch of sour cream to help smooth into it. blend well, cool it down again before using as filling.

have fun.

What is monkey bread?

I bet MirrorMirror would like that lol

monkey bread is so easy to make.
4 cans (regular size) refrigerated biscuits, cut in quarters
1/4 cup brown sugar
3/4 cup white sugar
1 cup white sugar
1/2 cup walnuts
3/4 cup butter
1/4 cup evaporated milk (i have left this out and it still ends up great)
1 1/2 Tbsp. cinnamon
Grease a bundt or tube pan
COMBINE
3/4 cup White sugar, cinnamon and nuts then roll the dough in this mixture.
Put the dough into the greased pan.
In sauce pan, mix 1 cup white sugar, the brown sugar, milk and margarine. Boil for a minute or so.
Pour over the biscuits and bake at 350degrees for 45 minutes.
Turn out of pan as soon as you take out of oven before it has a chance to set up.

Ooohhh

That sounds sooo good!!

With coffee!!!