Title: Overnight danish pastries
 Categories: Misc, Rice
      Yield: 9 Servings
 
      2 pk Regular or quick-acting
           -Active dry yeast
    1/2 c  Warm water (105 to 115 degre
      4 c  All-purpose flour*
    1/3 c  Sugar
      2 ts Salt
      1 c  Cold butter,** cut into
           -Small pieces
      4    Eggs
      1 c  Milk
           Jam or preserves

MMMMM--------------------POWDERED SUGAR GLAZE-------------------------
  1 1/2 c  Powdered sugar
    3/4 ts Vanilla
      3 tb Water or milk
 
  *do not use self-rising flour In this recipe. **we do not recommend
  margine in this recipe
  
  Nutritional information for this recipe can be found in nutritional.
  margarine for this recipe. Dissolve yeast in warm water in large
  bowl. Mix in flour, sugar and salt. Cut in butter with pastry blender
  until mixture resembles fine crumbs. Separate eggs and refrigerate
  egg whites for use when shaping and baking pastry. Stir egg yolks and
  milk into flour mixture until soft dough forms. Cover bowl with
  plastic wrap and refrigerate at least 8 hours but no longer than 24
  hours.Punch down dough and divide into 3 equal parts. Shape 1 part
  dough at a time, let stand and bake as directed in the variations. If
  dough becomes too sticky while shaping, refrigerate 5 to 10 minutes.
  POWDERED SUGAR GLAZE Mix all ingredients until smooth. If necessary,
  stir in additional water or milk, 1/2 teaspoon at a time, until
  spreading consistency.