Danish Pastries

Ingredients:

2 packages dry yeast

1/4 cup lukewarm water

1/4 cup sugar

1 tsp. salt

1 cup butter

1 cup hot milk

4 to 5 cups flour

2 eggs

Preparation:

Soften yeast in water. Mix sugar, salt and 1/2 cup butter in medium bowl. Add hot milk and stir. Cool to lukewarm. Stir in about 2 cups of flour to make a thick batter. Beat until smooth. Add beaten eggs and yeast. Stir until blended. Stir in 2 to 2 1/2 cups flour to make dough that does not stick to fingers. Place dough on lightly floured board and knead for two minutes or until dough is springy. Shape dough into ball and put into bowl. Let rise until double.

Roll dough into rectangle. Spread surface with 1/4 cup of butter. Fold one end to center and the other end over the two layers to form 3 layers. Press edges together. Roll out and repeat using 1/4 cup butter. Seal edges. Roll out again then cut into thin strips lengthwise. Twist each strip 4 or 5 times. Hold one end down on baking sheet and curl strip around as if for pinwheel tucking end under roll. Let rise in warm place until double in size. Bake at 375˚ for 15 minutes. Serve warm.

Variation:

Sprinkle cinnamon sugar over strips of dough before making pinwheels.