*Start the night before you want to serve
Ingredients:�
Danish:�
1 cup of sour cream
1/2 cup sugar
1 tsp salt
1/2 cup butter melted
2 pkgs yeast
1/2 cup warm water (105 - 115 degrees)
2 eggs, beaten
4 cups all purpose flour
Cream Cheese Filling :
2 8oz pkgs cream cheese
3/4 cup sugar
1 egg beaten
1/8 tsp salt
2 tsps vanilla extract
Glaze:
2 cups 10X sugar
1/4 cup milk
2 tsps vanilla extract�
Directions:
Heat sour cream over low heat; stir in sugar, salt, and butter; cool to luke warm. Sprinkle yeast over water in large mixing bowl, stirring until yeast dissolves.
Add sour cream mixture, eggs, and flour; mix well. Cover tightly, refrigerate overnight.
Next day, divide dough into equal parts; roll out each part on a well-floured board into a 12" X 8" rectangle. Spread 1/4 of the Cream Cheese Filling on each rectangle; roll up jellyroll fashion, beginning at long sides. Pinch edges together and fold ends under slightly, place rolls seam side down on greased baking sheets. Slit each roll at 2" intervals about 2/3 of way through dough to resemble braid. Cover, let rise till double in bulk (about 1 hour) Bake at 375 degrees for 12-15 mins. Spread glaze.