Danish Orange Loaves Recipes

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

Steps:

• Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
• In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.
• Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.

Steps:

• Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
• Sift in the flour then add the zest of the orange and mix until well combined.
• Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
• Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
• While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

Steps:

• Mix yeast and warm water together to proof yeast.
• Cream shortening and margarine with sugar.
• Add yeast and water mixture.
• Add three cups flour and mix.
• Continue adding flour until soft dough forms.
• Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
• Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
• Punch down.
• Roll out into a rectangle on a lightly floured surface.
• Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
• Spread evenly over the dough and roll, jelly roll style from the long side.
• Cut into 1 inch slices, place on lightly greased baking pan.
• Let rise 20-30 minutes.
• Bake at 350° for approximately 30 minutes.
• Mix frosting until smooth.
• Pour over rolls while they are still slightly warm.
• Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
• It gives a better texture to the frosting.
• If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
• If you are adding the store bought frosting, the margarine/butter is not necessary.

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.