Cream Cheese Danish Coffee Cake
Source: Taste Of Home Feb./Mar.'95 on Epicurean (recommended by Ann)
1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 tsp salt
4 1/2 tsp dry yeast
1/2 cup warm water
2 eggs beaten
4 cups all purpose flour
Filling:
2 (8oz) pkg cream cheese
3/4 cup sugar
1 egg beaten
1 tsp vanilla extract
1/8 tsp salt
--Beat together.
Glaze:
2 1/2 cup 10x sugar
1/4 cup milk
1 tsp vanilla extract
--Combine, drizzle over cooled danish. Opt: top with toasted almonds.
In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate 2 hours or overnight.
Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle.
In a large mixing bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired.
Yield: 20-24 servings. Freezes well.