Danish Pastry
| Yield: | 48 Servings |
| Categories: | Breads |
| 1 1/2 | c | Butter; softened |
| 1/3 | c | Flour |
| 2 | pk | Active dry yeast |
| 1/2 | c | Water |
| 3/4 | c | Milk; scalded |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | Egg; beaten | |
| 4 | c | Flour |
| Light cream | ||
| 2 | c | Confectioner's sugar |
| 1 | ts | Vanilla |
| 1 | ds | Salt |
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