American Brioche Danish

Combine scalded milk, butter and sugar, cool to lukewarm

Dissolve dry yeast in 1/4 cup warm water, stir and combine with cooled milk mixture

Add 3 cups of flour, beat until smooth

In a separate bowl beat eggs, egg yoks, salt and lemon extract, add to the yeast mixture.

Beat 4 to 5 minutes with an electric beater or stand mixer, using medium speed.

add enough of the remaining flour to make a soft dough.

Place dough in a greased bowl, brush with melted butter, cover and let rise in a warm spot for about 2 hours or doubled in size.

At this point you can either stir down the dough, place back into the greased bowl cover and refrigerate over night, or add nuts and raisins, stirring them into the dough you might need to Knead it to incorporate the raisins and nuts. then put back in the greased bowl cover and place in the refrigerator.

Next day: Turn out onto board. Roll 1.4 inch thick into an oblong, about 18 by 24 inches. or if you want them to be smaller I split the dough and made 2 batches. Brush with melted butter, fold lengthwise to make 3 layers, cut into 1/2 inch to 1 inch slices. Cover and let double in size.

Grease a pan. Twist ends of each piece. Place on greased baking sheet and shape each into a coil, circle. Brush with melted butter, if adding fruit topping place on top of butter (try to make indentation for fruit) cover and let rise again until doubled in size.

Bake in a 375° for 15 to 20 minutes

While still warm drizzle with confectioners frosting. You can sprinkle with nut topping if desired.

To Confectioners Sugar add hot water or milk gradually until the frosting has a good consistency to drizzle or brush on. Add Vanilla.