Title: Key Lime Danish Pastries
Categories: Breakfast Bakery
Yield: 24 Servings

		Woodward
6 1/4	c	To 6.3/4 cups flour
1 1/2	c	Sugar
2	pk	Active dry yeast
1 1/2	ts	Salt
1	c	-water
1	c	Milk
1/2	c	Margarine or butter
1		Egg
1	pk	8-oz. cream cheese; softened
1/2	ts	Lime peel; finely shredded
3	tb	Lime juice
1/2	c	Powdered sugar; sift before
1	ts	Margarine or butter; melted

Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt; set aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat ans stir just till warm (120~ to 130~) and butter is almost melted. Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl. Beat for 3 mins. Stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is elastic (6 to 8 mins. total). Shape into a ball. Place in a greased bowl. Cover; let rise in warm place till double (about 1 hr.). Punch down. Turn out onto a floured surface. Divide in half. Cvoer; let rest for 10 mins.

For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup granulated sugar. For icing, combine powdered sugar, 1 tbsp juice, and 1 tsp margarine. Set aside.

On a floured surface, roll each portion of dough into a 14"x9" rectangle. Top with 1/4 cup granulated sugar. Roll up from a long side; seal seams. Cut into 12 slices; arrange 2" apart on a lightly greased baking sheet. Make indentations; fill with a scant tbsp of filling. Repeat with remaining dough, sugar, and filling. Bake in a 375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top with icing. Serve warm.

Note - freeze some of these buns, then reheat in the microwave.

Source: BH&G, 9/95

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