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These are some of my favorite go to danish for a holiday morning. They can be made ahead and served room temperature or warmed up with a dot of butter for decadence.

ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles

• In a saucepan melt butter.
• Add milk and water whisking until smooth consistency and JUST boiling.
• Cool 5-10 minutes so you don’t kill the yeast.
• Add the sugar, salt and yeast to form a sponge like blob.
• Add the eggs until uniform consistency.
• In a mixer with a dough hook attached, combine flour and yeast mixture.
• Knead well. Put in refrigerator for at least several hours, but overnight is better.
• Preheat oven to 375 degrees.
• Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
• Fill with a heaping tablespoon of filling per danish (recipe below).
• Let rise an hour in a warm place.
• Bake 15 minutes.
• Frost with drizzle.

ALMOND DRIZZLE
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted

• Whisk together butter, milk, almond extract and orange peel until well blended.
• Gradually add powdered sugar, mixing until desired consistency.
• Drizzle all over danish, sprinkling with walnuts.