2Bleu'S Pecan Danish - cooking recipe

Ingredients

Pastry
1 (1/4 ounce) package dry yeast
8 ounces water, 105F
1/4 cup Splenda sugar substitute (or sugar)
1 teaspoon salt
3 cups flour
1 small egg
2 tablespoons vegetable shortening
Filling
2 tablespoons butter, melted
2 tablespoons cinnamon sugar
1/2 cup dried fruit, chopped (recommended Sunmaid Fruit Bits)
1/2 cup pecans, chopped
Topping
1/2 cup sliced almonds
Glaze
2 cups powdered sugar
2 -3 tablespoons orange juice
1 tablespoon butter, melted

Preparation

PASTRY: Dissolve yeast in warm water. Add in sugar and salt, then the egg and shortening. Mix in half of the flour. Gradually add the rest of the flour until dough is easy to handle. Place dough in a lightly oiled bowl, cover with plastic wrap and place in refrigerator about 2 hrs or until doubled. (Can set overnight and used early the next morning).
Punch down dough. Roll out into an oblong shape (about 6\"x14\") and brush well with melted butter. Sprinkle cinnamon sugar over pastry followed with the dried fruit and then the chopped pecans. Starting from the long side, roll up jellyroll fashion.
FOR RING SHAPE: Place on large baking sheet joining ends together to form circle of dough. Using kitchen scissors, snip 2/3 way thru in 1 inch intervals. Lay sections on top of the next like dominos, turning them a little outwards. Let raise 1 hr or until doubled. Preheat oven to 350\u00b0F Bake until 30-40 minutes or so until done.
FOR ROLLS: Slice the log into 1\" slices and place disc down onto a lightly greased baking sheet for individual danish rolls. Bake 20-30 minutes.
ORANGE GLAZE: Combine orange glaze ingredients adding a little orange juice at a time to make a semi thick glaze and set aside. Remove pastry from oven and allow to cool about 10-15 minutes.
Brush with a thin layer of glaze then quickly sprinkle with almond slices over top and press gently to set. Spread (or pour slowly) the remaining glaze onto cooled danish. Serve warm or at room temperature.