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Cream Cheese Danish Coffee Cake




Source of Recipe


Internet


1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 teaspoon salt
2 packages dry yeast (4 1/2 teaspoons)
1/2 cup warm water
2 eggs, beaten
4 cups all-purpose flour

Over low heat in a small saucepan, heat butter, sour cream and sugar 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 overnight 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 flattened, 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.

Filling:
2 8-ounce packages cream cheese
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt

Beat together cream cheese and sugar, then add egg, vanilla extract and salt.

Glaze:
2 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for glaze and drizzle over loaves, sprinkle with toasted almonds.

Makes 4 large Danish.