| 1 | Makes 1 cake danish pastry buttercream pastry filling fit processor with steel blade. |
| 2 | Measure 2 cups of the flour and butter into work bowl. |
| 3 | Process on/off 6 to 10 times or just until butter is no smaller than kidney beans. |
| 4 | Transfer flour-butter mixture to a large mixing bowl. |
| 5 | Stir in remaining 1 ?cups of the flour. |
| 6 | Refit processor with steel blade. |
| 7 | Measure water and yeast into work bowl. |
| 8 | Process until yeast is dissolved. |
| 9 | Blend milk, sugar, eggs, salt and cardamom, if desired, into yeast mixture. |
| 10 | Let stand until bubbly, about 5 minutes. |
| 11 | Add milk mixture to flour mixture. |
| 12 | Stir just enough to moisten flour (dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs). |
| 13 | Cover with plastic wrap and refrigerate 4 - 24 hours. |
| 14 | Prepare danish pastry as directed and refrigerate 4 - 24 hours. |
| 15 | Roll out pastry dough on floured surface into a rectangle 36x20 inches, adding more flour as necessary to keep dough from sticking to surface or rolling pin. |
| 16 | For easier shaping, let dough rest frequently for about 10 seconds, then continue rolling. |
| 17 | Prepare buttercream pastry filling and spread over dough to within 1 inch of the edges. |
| 18 | Mix sugar and cinnamon. |
| 19 | Sprinkle mixture evenly over buttercream. |
| 20 | Roll up dough jelly roll fashion. |
| 21 | Pinch seam to seal. |
| 22 | Cut into 3-inch wide slices and place slices cut side down around greased 2 ?or 3-quart ring mold or tube pan. |
| 23 | Let stand at room temperature until doubled, about 1 hour. |
| 24 | Heat oven to 350°F. |
| 25 | Bake until golden, 45 - 55 minutes. |
| 26 | Cool 5 minutes in pan. |
| 27 | Transfer to serving plate. |
| 28 | Drizzle sugar icing over cake. |
| 29 | Cool. |
| 30 | Buttercream pastry filling 1 cup powdered sugar ?cup cold butter or margarine, cut into ? inch slices ?tsp vanilla fit processor with steel blade. |
| 31 | Measure all ingredients into work bowl. |
| 32 | Process until smooth and creamy (do not overprocess). |
| 33 | Stop food processor and scrape sides of bowl during processing, if necessary. |
| 34 | Makes about 1 cup. |
| 35 | Sugar icing: mix 1 cup sugar, 1 teaspoon butter and 2 to 3 tablespoons milk to make a smooth mixture thick enough to spread |
