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Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
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Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

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,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

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

Ann,thanks for the quick response.Is this fairly easy to make,I have never attempted something like this before.I am kind of nervouse,but I know my son and husband would love it.Thanks for your help.

Shelley

Shelley, it's not difficult at all. I made it twice last week!! It makes 4 danishes, they wrap well, they freeze well, and they make great gifts! :D

Follow the recipe and you won't have any problems!

Lori

I have the dough in the refigerator and it is VERY soft,maybe slightly wet.Is this how its supposed to be.You definately coulndt use it now.I hope I havent messed it up.

Shelley

I've never known it to be wet, yes it's a soft dough to start, softer than a "typical" bread dough. But seems to "Firm" up overnight.

I made them last weekend in individual pastries..Usually I make the 4 loaves, and freeze a few to "keep" them safe..LOL

I've got some almond paste in my freezer that needs using up. I was thinking I'd love these with an almond filling. Does anyone have a good recipe for that? I found one online, but T&T would be nicer.

Or maybe even chocolate almond, as long as I'm asking.