Danish Ring

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Published 2008

Using desired filling, make up Danish dough into a filled dough roll as for cinnamon rolls, but make it longer and thinner.
Flatten the roll slightly with a rolling pin. Make 2 parallel cuts lengthwise through the dough; cut through the bottom layer, but leave about 1 inch (2.5 cm) uncut at both ends.
Twist the strip as for Danish Twists. Form the twist into a ring and seal the ends together.
Proof and egg wash. The ring may also be sprinkled with chopped or sliced nuts. Bake at 375°F(190°C).

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