Ann T's Cream Cheese Danish Question?

maggie2094

18 years ago

It says will be soft dough - does that mean sticky?

This is where I get so confused with baking - I just don't know what to look for...my dough is very sticky - I added a few more tablespoons of flour -still sticky - in the fridge now - gotta go get the babe!

Perfect recipe to use up all the extra sour cream and cream cheese I have left from thanksgiving!

Thanks - Mag

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Comments (14)

traceys
18 years ago
Maggie, Did you just put it in the fridge? It may be a little sticky when you put it in I don't remember, but when I take it out I find it very easy to work with. Not sticky at all.

If you followed the directions it should be fine. When I roll it out I use a little flour, but not much.

Tracey
User
18 years ago
Tracey is right Maggie. The dough is rather sticky just after it is mixed. I just mix it up in my kitchenaid and refrigerate it in the same bowl. Once it is ready to work with it isn't sticky. Just a soft very easy to work with dough.

Ann
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Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== 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
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Ann T's danish
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Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== 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
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maggie2094
Original Author
18 years ago
Thank you! Is there a huge difference between letting it rise say 6 or 7 hours compared to overnight? I wanted to send a few with hubby tomorrow for coffee break and he leaves at the crack of dawn so would rather bake tonight - granted I don't screw it up somehow!
User
18 years ago
Maggie, I've often mixed it up early in the day and just refrigerated it until the afternoon. Turns out wonderful. So go ahead and bake them tonight.

Ann
maggie2094
Original Author
18 years ago
If anyone is checking in...

Took it out of fridge - kneaded as instructed, separated into 4 pieces - and it is not rolling out for me - it is "bouncing" back ?
traceys
18 years ago
Maggie, Let it rest a little and then continue. It will work, and it's definitely worth the effort.

Tracey
maggie2094
Original Author
18 years ago
Thank you so much, Tracey. It is working now. I'm so clueless when it comes to dough!
traceys
18 years ago
You're welcome. I'm not an expert at any of this stuff, but I've made Ann's danish many times so I feel somewhat qualified to answer. I always have questions when I make something new especially dough.

Enjoy your danish and send some my way if there is any left. I'm too lazy to make anything these days.

Tracey
cookingrvc
18 years ago
I am missing the baking gene, but Ann's recipe always works for me. The final product is heavenly.

sue
jessyf
18 years ago
Hint: for sticky dough, instead of flouring your hands, oil them.
maggie2094
Original Author
18 years ago
I did it! Total success! I was going to post pics but "the sick" is back in my house.

Definitely wanted to say thanks for the hand holding and the great recipe and tips.
maggie2094
Original Author
18 years ago
OH, crud - I forgot - one more question - I know I am high maintenance.

2 went with DH, 1 for us, and I had planned to give one to son's teachers but he is sick - so can I refrigerate for a few days - would it be okay?

Also, in general - how do you store? I left them out overnight - should they be in the fridge?
User
18 years ago
Maggie, If I was going to give one to someone a few days after they were baked, I'd freeze them first.They freeze beautifully. I wait until they are cold and then I wrap them well in plastic wrap and then into either freezer bags or I wrap them in foil and freeze. To defrost I just leave them on the counter. Damn, I wish I had one in the freezer now. It would make a wonderful breakfast today.

Ann
maggie2094
Original Author
18 years ago
Got it - thanks, Ann.

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