Cream Cheese Danish Coffee Cake

From Kitchen Window

DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour

Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.

Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in the refrigerator overnight.

FILLING
2 8-oz. packages of cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. pure vanilla extract
1/4 tsp. kosher salt

Line 4 rimmed baking sheets with parchment paper

Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.

Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.

Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.

With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (4 to 6 X's in each roll.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.

Cover pastries with plastic wrap and allow rise until doubled in size, approximately 1 hour.

Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing.

GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. pure vanilla extract
1 c. sliced almonds, toasted

Whisk together the first three ingredients in a mixing bowl and drizzle over the baked and cooled loaves. Garnish with toasted almonds.