Cream Cheese Danish Coffee Cake II

By Addie

The recipe makes four Danish that can be sliced into 6 or 8 servings. And this recipe freezes well. For something a little different I made two of the regular size danish and one round cake.

Ingredients

• DOUGH:
• 1 cup sour cream
• 1/2 cup sugar
• 1/2 cup butter
• 1 teaspoon salt
• 2 packages dry yeast (4 1/2 t.)
• 1/2 cup warm water
• 2 eggs beaten
• 4 cup all purpose flour
• .................................
• Filling
• 2 packages 8 oz. cream cheese
• 3/4 cup sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• .................................
• GLAZE:
• 2 1/2 cup confectioners sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Toasted sliced almonds.

Preparation

Step 1

DOUGH:
Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches.

Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks.
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Filling:
To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt.
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GLAZE:
Combine the first 3 ingredients for glaze and drizzle over loaves, then sprinkle with toasted almonds.