Apple Cinnamon Danish

Apple cinnamon glory....oh yes.  Perfect for a weekend breakfast.  I'm still playing around with using crumb topping as the filling in different sweet breads....it really does make a great filler.

Next time I need to thin my frosting a bit more....talk about a super thick drizzle.


Apple Cinnamon Danish

3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm skim milk
1/4 cup raw honey
1/4 cup oil
1/4 tsp salt
1 egg, lightly beaten
2 tbls vital wheat gluten (optional)
1/4 cup butter, melted

Filling:
Spiced Apple Butter
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup butter, melted
1 1/4 cup unbleached all-purpose flour

Sugar Drizzle:
1 cup powdered sugar
1/2 tsp vanilla
2 to 3 tbls water or milk


Dissolve yeast in 1/4 cup warm water.  Stir in milk, honey, oil, and salt.  Mix in one cup of flour and vital wheat gluten.  Mix in egg and enough flour to make a soft dough.  Turn dough out onto floured board and knead for 5 to 8 minutes, adding flour as necessary.  Place in covered bowl and let rise for one hour.

Assemble filling while dough is rising.  Stir together both sugars, salt, and cinnamon, and butter in a medium bowl. Fold in the flour until well combined.  Set aside.

Divide dough into four sections.  Roll a section out into a thin rectangle.  Spread apple butter down the center of the dough.  Crumble filling on top of apple butter.  Using a knife or pizza cutter....cut dough on each side of the filling into strips.  Fold strips, alternating sides, over the filling in the center.....I always think of it like a shoelace pattern.  Place danish on greased cookie sheet.  Repeat with remaining portions of dough.  Let rise in a warm place for 30 minutes.

Bake at 375 for 15 to 18 minutes or until golden brown.  Cool on racks.  Drizzle with sugar mixture.