Best Danish Orange Loaves Recipes

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ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF



Orange Pecan Cream Cheese Pull-Apart Danish Loaf image

This is one of my most treasured recipes. Flaky refrig biscuits are filled with cream cheese, dredged in butter, rolled sugar, pecans, orange zest. Baked in a bundt pan, the loaf is inverted and drizzled with a glaze. Pull off a danish and slip into bliss.

Provided by nott2339

Categories     Breakfast

Time 1h15m

Yield 1 10 inch coffee cake, 10 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange zest
2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
3 ounces cream cheese
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice

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.

Nutrition Facts : Calories 420.7, Fat 19.6, SaturatedFat 8.9, Cholesterol 33.8, Sodium 511.9, Carbohydrate 58.2, Fiber 0.6, Sugar 27.2, Protein 5.1

JULEKAGE



Julekage image

Julekage is a Danish Christmas yeasted bread that's redolent of cardamom and cinnamon and chockablock with dried fruit, nuts, and candied orange peel. Don't be daunted by the lengthy ingredient list; you are likely to have many of the items on hand and the rest are grocery staples. This holiday loaf is traditionally topped with coarse pearl sugar, baked in a cake pan (as here) or as a ball on a baking sheet and then drizzled with an almond-flavored icing.

Provided by Food Network Kitchen

Time 4h25m

Yield 8 servings

Number Of Ingredients 21

3 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1/4 cup granulated sugar
1/4 cup milk powder, such as Nestle Carnation Dry Milk Powder
One 1/4-ounce package dry active yeast
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Kosher salt
1/2 cup warm water (120 to 130 degrees F)
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature, plus melted butter for the bowl and cake pan
2 large eggs, lightly beaten, plus 1 large egg for the egg wash
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped candied orange peel
1/3 cup slivered almonds
2 tablespoons whole milk
2 tablespoons Swedish pearl sugar
1 cup confectioners' sugar
4 to 5 teaspoons whole milk
1/4 teaspoon almond extract

Steps:

  • For the loaf: Combine 1 cup of the flour with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix on medium speed to a thick batter, about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined.
  • Switch to the dough hook. With the mixer on low speed, gradually add the remaining 2 1/2 cups of flour. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes.
  • Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and let rise in a slightly warm place until the dough has double in size, about 1 1/2 hours.
  • Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again.
  • Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours.
  • Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash.
  • Uncover the loaf and brush evenly with the egg wash, then sprinkle with the pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. The bread should sound hollow when the bottom of the loaf is tapped. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up.
  • For the icing: Meanwhile, whisk the confectioners' sugar, 4 teaspoons of milk and the almond extract together in a medium bowl until thick and smooth. Add 1 more teaspoon of milk if the icing is too thick. Drizzle the icing over the top of the cooled loaf. Let set 5 to 10 minutes.

DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.

Provided by WOLSELEY

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h25m

Yield 16

Number Of Ingredients 16

1 cup milk
1 cup water
3 tablespoons butter
½ cup light molasses
⅓ cup white sugar
1 tablespoon grated orange zest
1 tablespoon fennel seed
1 tablespoon anise seed
1 tablespoon caraway seed
1 tablespoon cardamom
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups rye flour
5 cups all-purpose flour
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

DANISH JULEKAGE



Danish Julekage image

Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 20

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
FILLING:
2 tablespoons butter, melted
1/4 cup sugar
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

Steps:

  • In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 213mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.

DANISH ORANGE LOAVES



DANISH ORANGE LOAVES image

I know why I love orange flavored-anything. My mom made a lot of orange flavored dishes, and I loved them all. Here is another book marked page from her cookbook.

Provided by Jo Anne Sugimoto

Categories     Sweet Breads

Number Of Ingredients 11

CAKE:
1 pkg deluxe orange supreme cake mix
1 pkg 4-serving size - vanilla instant pudding and pie filling mix
4 eggs
1 c sour cream
1/3 c oil
FROSTING:
2 1/4 c confectioner's sugar
3 Tbsp butter, melted
2 to 3 Tbsp orange juice
1 Tbsp orange peel, grated

Steps:

  • 1. Preheat oven to 350 degrees. Prep 2 - 9x5x3-inch loaf pans by using non-stick spray.
  • 2. Combine cake mix, pudding mix, eggs one at a time, sour cream, and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes.
  • 3. Pour the batter into the loaf pans and bake for 50 to 60 minutes, do a toothpick test and if it comes out clean, remove the pans onto a wire rack and cool for about 15 minutes.
  • 4. Loosen the loaves from the pans and let them cool completely on a wire rack.
  • 5. FROSTING:
  • 6. Combine confectioner's sugar, melted butter and 1 Tbsp. orange juice in a small bowl.
  • 7. Beat at low speed with electric mixer until blended.
  • 8. Add remaining juice, a Tbsp at a time, until frosting is of spreading consistency.
  • 9. Fold in orange peel.
  • 10. Spread frosting over cooled loaves.
  • 11. TIP: THIS RECIPE CAN ALSO BE BAKED IN A 10-INCH BUNDT PAN FOR 50 TO 60 MINUTES. DO A TOOTHPICK TEST FOR DONENESS.

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