Cream Cheese Danish Coffeecake recipe

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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

Nutrition Info

335.9 calories
carbohydrate: 39.7 g
cholesterol: 70.7 mg
fat: 16.8 g
fiber: 0.9 g
protein: 6.9 g
saturatedFat: 10.3 g
servingSize: -
sodium: 213.1 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.

  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. 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. 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. 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. 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. Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.

  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. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.

  10. Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Recipe Yield

2 Danish braids

Recipe Note

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

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