Cream Cheese Danish Braid

By Rachelle

Ingredients

• SPONGE:
• 6 Tbsp very warm
• Low-fat milk (120-130)
• 1 tsp Sugar
• 1 Pkg Rapid Rise Yeast
• (about 2 1/4 tsp)
• 2 Tbsp Flour
• DOUGH:
• 1 3/4 C Flour, divided
• 1/2 C Pastry Flour
• 1/4 Sugar
• 1/4 C Light sour Cream
• 3 Tbsp Soft Butter
• 3/4 tsp Salt
• 1 tsp Vanilla Extract
• 1 Large Egg
• Cooking Spray
• FILLING:
• 4 OZ Light Cream Cheese
• 1/3 C Part Skim Ricotta Cheese
• 2 Tbsp Honey
• 2 Tbsp Fresh Lemon Juice
• Dash of Salt
• REMAINING INGREDIENTS:
• 1 tsp Water
• 1 Large Egg
• 1/3 C Powdered Sugar
• 2 tsp Skim Milk
• 2 Tbsp Sliced Almonds,
• Toasted

Preparation

Step 1

Bake 375.

1. To make the SPONGE, combine
the first 4 ingredients in a medium
bowl, stirring well with a whisk.
Cover loosely with plastic wrap;let stand 15 min.
2. To make DOUGH measure lightly 1 1/2 cups
flour and 1/2 cup pastry flour in small bowl.
In a large bowl, combine 1/4 cup sugar
sour cream, butter, salt, vanilla,
1 egg, and SPONGE; beat with electric mixer
at medium speed 1 minute or until well combined.
Add flours; beat at low speed 3 minutes or
until a soft dough forms. Turn dough out on a
lightly floured board. Knead until smooth and
elastic (about 4 minutes),adding remaining
flour as needed 1 Tbsp at a time to prevent
sticking. Place dough in a large bowl coated
with cooking spray. Cover and let rise in a
warm place until doubled in size about 1 hr.
15 minutes.
3. To make FILLING, combine cream cheese
and the next 4 ingredients (through dash of salt)
in a medium bowl; beat with a mixer at medium
speed until smooth.
4. Punch dough down; roll dough into a 12 X 15
inch rectangle on lightly floured Parchment Paper.
Spread cream cheese mixture down center of dough,
leaving about a 5 inch border on each side and a
1 inch border at top and bottom of rectangle. Make
5 inch cuts about 1 inch apart on both sides of
dough to meet filling using a sharp knife or kitchen
sheers. Remove 4 outer corner strips of dough
from rectangle; discard. Fold top and bottom
1 inch portions of dough over filling. Fold strips
over filling, alternating strips diagonally
over filling. Press ends to seal. Transfer
braid and parchment paper to a baking sheet.
Cover and let rise 45 minutes.
5. Preheat oven. Combine 1 tsp water & 1 egg;
stir with a whisk. Brush braid with egg mixture.
Bake 375 for 20 minutes or until golden.
Cool on a wire rack 10 minutes.
6. Combine powdered sugar and 2 tsp milk
in a bowl, stirring until smooth.
Drizzle glaze over braid; sprinkle with nuts.



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