Cream Cheese Danish Coffeecake

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Description

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners’ sugar before serving.

Ingredients

  • 4 cups all-purpose flour, or more as needed, divided
  • ½ cup white sugar
  • 1 ½ teaspoons active dry yeast
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup butter
  • 1 egg
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 2 tablespoons milk

Instructions

  1. Combine 1 cup flour
  2. sugar
  3. yeast
  4. and salt in the bowl of a stand mixer.
  5. Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C))
  6. about 5 minutes.
  7. Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes
  8. stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg
  9. occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
  10. Turn dough out on a lightly floured work surface. Knead until smooth and elastic
  11. about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled
  12. about 1 hour.
  13. Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate
  14. 2 hours to overnight.
  15. Combine cream cheese
  16. confectioners’ sugar
  17. 1 egg
  18. and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy
  19. about 3 minutes.
  20. Grease 2 baking sheets. Roll 1 piece of dough into a 12×15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  21. Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm
  22. draft-free place until doubled
  23. about 1 hour.
  24. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  25. Bake in the preheated oven until golden brown
  26. about 20 minutes. Transfer to a wire rack to cool.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 4 hrs 55 mins

Servings: 16

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