Saturday, December 24, 2016

Cranberry Danish

Christmas Morning Cranberry Danish

This is a recipe I've already posted but I made some changes and I had to post it again! It is delightful!

Christmas traditions are so fun and I'm thinking this will definitely become my Christmas morning breakfast tradition from here on.

Dissolve 1 T. yeast in 1/3 C. warm water (115*)
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, 1/4 C. sugar, 1/4 C. powdered 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. homemade cranberry sauce (see recipe on this blog for the best cranberry sauce ever!) on half of each half. 

Roll each half up like a jelly roll starting with the longer side 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 & 1/4 C. powdered sugar, 1 t. vanilla, and 2 T. milk combined.

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