The Danish is the bane and beauty of the bakerís existence. Butter is enveloped in wheat-flour dough, which is then kneaded, tri-folded, refrigerated and then repeated. Roll too hard and the dough breaks. Donít roll enough and the butter spills out of the dough while baking. All goes well, you have a crispy, buttery Danish tradition that has been treasured for hundreds of years.
- Cinnamon Raisin Almond
- Cinnamon Raisin Marcona Almond
- Cranberry Orange Pecan
- Vanilla Cream
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