Fan Danish

Directions

Stir together 1¼ cups flour and all of the yeast.

Heat milk, granulated sugar, shortening, and 1 teaspoon salt just until warm and shortening almost melt; stir constantly.

Add to flour mixture with egg and lemon peel.

Beat on low ½ minute, scraping bowl constantly. Beat on high 3 minutes.

Stir in remaining flour. Place in greased bowl.

Cover and chill at least 2 hours and up to 24 hours.

To shape, let stand at room temp 10 minutes.

For filling, combine brown sugar, raisins, and cinnamon.

On a lightly floured surface, roll dough to a 16x12 inch rectangle.

Cut in half lengthwise. Spread half of butter over each rectangle.

Sprinkle half of filling down center third of each rectangle.

Fold edges of dough over filling, so each rectangle is 3 layers thick.

Pat lightly to flatten. Cut each dough rectangle into 4 four-inch-long rolls.

Place each roll on foil-lined and greased baking sheet.

Using kitchen shears, cut 5 crosswise slashes in each roll from one long edge to, but not through, the opposite long edge.

Spread slashes apart slightly, forming fans.

Cover; let rise in a warm place until double, about 45 minutes.

While dough is rising, preheat oven to 350℉ (180℃).

Bake in for 20 minutes or until golden. Transfer to a wire rack.

Drizzle with Powdered Sugar Icing. Serve warm or cool.

Powdered Sugar Icing:

Combine 1¼ cups powdered sugar and milk to make drizzling consistency.