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Devilishly delicious danishes to devour from the kitchens of  jxn

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I absolutely LOVE these things.

A warm, flaky danish is one of the best things ever~

So, I'll get right to it, and stop taking up your time.

Blackberry Danishes

Ingredients:
1 1/2 sticks of cold butter (DO NOT USE MARGARINE. DON'T FREAKIN' DO IT.)
1 package regular or quick acting dry yeast
1/4 cup warm water
1/4 cup lukewarm milk (scalded then cooled)
2 tablespoons sugar
1/2 teaspoon salt
1 large egg
2 1/3 cups cake flour, or all-purpose flour (DO NOT USE SELF-RISING. It will give the danishes terrible texture)
1/4 to 1/2 cup seedless blackberry jam or seedless blackberry preserves (sugar free is fine).

Directions:
Cut the butter lengthwise into halves. Place the 3 half sticks of butter, side by side, onto wax paper. Cover with a second piece waxed paper. Flattern the butter into a 6-inch square solid sheet with a rolling pin. Refrigerate for AT LEAST 90 minutes. The butter MUST be VERY COLD to prevent sticking when rolling out the dough.

Dissolve yeast in the warm water in a 4-quart bowl. Stir in the milk, sugar, salt, egg, and 1 1/3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured surface, and until smooth and elastic (this takes me about 5 minutes, but will most differ for each person). Place in a lightly greased 4-quart bowl, and cover with a damp cloth. Refrigerate between 1 1/2 and 2 hours.

Roll the dough into a 12-inch circle, on a lightly floured, cloth-covered board. with a floured, cloth-covered rolling pin.

Place the cold square of butter on the center of the dough. Fould the top and bottom edges of the dough over the butter, pinching the dough together to seal at the center of the square.
Do the same with the left and right edges of the dough. Press firmly to seal, BUT BE CAREFUL NOT TO RUPTURE THE DOUGH AND LET THE BUTTER COME THROUGH. The dough will form a square envelope around the butter.

IMPORTANT
YOU MUST WORK RAPIDLY SO THAT THE BUTTER DOES NOT SOFTEN TOO MUCH. GENEROUSLY FLOUR THE CLOTH AS NEEDED, TO PREVENT DOUGH FROM STICKING. IF BUTTER BREAKS THROUGH DOUGH ONTO CLOTH, GENEROUSLY FLOUR THE AREA AND CONTINUE ROLLING!

Roll the Dough into a rectangle, 20x6 inches (dough will be stiff at first) Fold crosswise into thirds, to make 3 layers (removing the excess flour with a pastry brush). Press the edges of the rectangle to seal the seam.

Turn the dough 1/4 turn, and roll into rectangle, keeping the sides as straight as possible to maximize flakiness. Fold the rectangle crosswise into thirds, pressing the edges of the rectangle to seal the seams.

Turn the dough 1/4 turn, and repeat the rolling step one more time. Then, fold the dough into thirds, and fold, sealing the seams again. Place on a tray, then cover with plastic wrap and refrigerate for no less than 2 hours.

Cut the dough in half. Cover and refrigerate one of the halves. Roll dough into rectangle, about 12x7 inches. on lightly floured, cloth-covered board. Cut into twelve 1-inch wide strips. Shape into snails by holding one end of strip on ungreased cookie sheet, and winding the strip around to form the snail shape, stretching the dough slightly as you wind. Tuck the free end under the rool. Cover and let rise until double (about 15 minutes).

Heat oven to 400 degrees Farenheit. Make a depression in center of each snail, and fill with 1 teaspoon of the jam or preserves. Bake until golden brown. DO NOT LEAVE UNATTENDED, AS THEY WILL BURN QUICKLY IF YOU ARE CARELESS.

Allow to cool slightly, then enjoy~

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Allergy warning – recipe contains dairy & egg products