Breads & Pastries

Cream Cheese Danish

1/2 cup butter

1 cup cultured sour cream

1/2 cup sugar

1 teaspoon salt

2 packages yeast

1/2 cup very warm water

2 eggs

4 cups flour

Melt butter with sour cream over low heat.  Pour into large mixing bowl.  Stir in sugar and salt. Cool to lukewarm.  Sprinkle yeast over the water, stir.  Let sit 5 minutes until foamy  Beat into sour cream mixture, add eggs, then thoroughly beat in flour.  Cover tightly and refrigerate overnight.

Filling:

Two 8 oz packages of cream cheese softened

1 egg

3/4 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla

Beat together well.  Cover and refrigerate overnight. 

To assemble:  Let cream cheese mixture come to room temperature or beat well with mixer until soft again.

Punch dough down and divide into 8 equal parts.  Roll each into a 6×8 inch rectangle.  Spread each with one-eighth of the filling.  Stay away from both 6” sides and one 8” side.  They need to be used to seal and tuck under.

Roll up starting with the second 8” side as for a jelly roll.  Pinch long seam to close and seal.  Place seam side down on greased cookie sheet.  Press the two sends, then tuck under the roll to seal them.

When all are on cookie sheets, let rise until doubled in size in warm place; this takes about an hour.  Bake 10-12 min at 375 or until golden brown.  Remove from oven and while Danish is still warm, spread with a glaze of:   2 cups powdered sugar and 4 tablespoons milk.

These braids will keep for 3 days uncovered sitting on the counter top.  Do not freeze.  Leave them uncovered while storing or the glaze will liquefy.  If you desire a German kuchen taste, incorporate any fruit into the filling.

Nancy Huffman Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

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