Cream Cheese Danish Coffeecake

Cream Cheese Danish Coffeecake

by Salvador Macrae 1 year ago
5 (1)
25 minutes
335.9 kcal
39.7 g carbs
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
Directions
  1. 1. Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
  2. 2. 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)), about 5 minutes.
  3. 3. Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
  4. 4. Turn dough out on a lightly floured work surface. Knead until smooth and elastic, 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, about 1 hour.
  5. 5. 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, 2 hours to overnight.
  6. 6. Combine cream cheese, confectioners' sugar, 1 egg, 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, about 3 minutes.
  7. 7. Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  8. 8. 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, draft-free place until doubled, about 1 hour.
  9. 9. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  10. 10. Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts
serving: 2 Danish braids
calories: 335.9 kcal
carbohydrates: 39.7 g
protein: 6.9 g
saturated fat: 10.3 g
cholesterol: 70.7 mg
sodium: 213.1 mg
fiber: 0.9 g
sugar: 14.9 g