Raspberry Cream Cheese Danish!

My sweet sister in law gave me this recipe. It is to DIE for! Seriously.

Danish

Dissolve 1 T. yeast in 1/3 C. warm water

Heat 1/2 C. sour cream to 110* and add to yeast. Add 1/4 C. melted butter, 1/4 C. sugar, 1 t. salt, and one egg. Combine. Add 2 & 1/2 C. flour and combine. Knead about 20 times in mixer. Transfer to a greased bowl and cover with a towel. Let rise till doubled (about an hour and a half).

Place dough on a floured surface and divide in half. Roll each half into two 12X8 rectangles. 

While the dough is rising, combine 1 softened pkg. of cream cheese, 1 egg, 1/2 C. sugar, 1 t. vanilla, and 1/8 t. salt.

Spread this filling on the two halves keeping it about an inch from the edge. Spread 1/4 C. raspberry jam on each half. 

Roll each half up like a jelly roll and pinch the edges tight. Place on baking pan and cut slices into it like you would french bread. Bake at 375* for 20 minutes.

After it is cool, drizzle with 1 & 1/2 C. powdered sugar, 1 t. vanilla, and 2 T. milk combined.