Recipe - Overnight Danish Pastries

2 pack Regular or quickacting
Active dry yeast
One half cup Warm water (105 to 115 degre
4 cup Allpurpose flour*
1/3 cup Sugar
2 teaspoon Salt
1 cup Cold butter,** cut into
Small pieces
4 Eggs
1 cup Milk
Jam or preserves

POWDERED SUGAR GLAZE
1 One half cup Powdered sugar
Three fourths teaspoon Vanilla
3 tablespoon Water or milk

*do not use selfrising flour In this recipe. **we do not recommend margine
in this recipe

Nutritional information for this recipe can be found in nutritional.
margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix
in flour, sugar and salt. Cut in butter with pastry blender until mixture
resembles fine crumbs. Separate eggs and refrigerate egg whites for use
when shaping and baking pastry. Stir egg yolks and milk into flour mixture
until soft dough forms. Cover bowl with plastic wrap and refrigerate at
least 8 hours but no longer than 24 hours.Punch down dough and divide into
3 equal parts. Shape 1 part dough at a time, let stand and bake as directed
in the variations. If dough becomes too sticky while shaping, refrigerate 5
to 10 minutes. POWDERED SUGAR GLAZE Mix all ingredients until smooth. If
necessary, stir in additional water or milk, One half teaspoon at a time, until
spreading consistency.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini