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How to Make Cream Cheese Danish Coffeecake - A Step-by-Step Guide

There's something about a Cream Cheese Danish Coffeecake that just screams comfort and indulgence. This delectable treat combines the richness of a cream cheese filling with the buttery, flaky layers of a traditional Danish pastry, all topped off with a sweet glaze. Whether you're serving it for breakfast, brunch, or as a dessert, this coffeecake is sure to be a hit with everyone who tastes it.

The key to a successful Cream Cheese Danish Coffeecake lies in the balance of flavors and textu...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 55 mins
  • Servings: 16
  • Yield: 2 danish braids

  • Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  • Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

    • Nutrition

    336 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 71mg
    • Sodium: 213mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 112mg

    Categories

    Cream cheese recipes
    Danish recipes
    Coffeecake recipes