If you’ve ever had an Entenmann’s cheese danish, then you will appreciate this recipe. This is one of our favorite special treats my mom made for us growing up. She is very particular about danish recipes because she was spoiled with tasting fresh, bakery cheese danishes while living in Chicago most of her life. The bakery was just down the street from her parent’s home in Oak Park and always had the most delicious tasting confections under the sun.
The dough can be made either in a bread machine or by hand. Mom always uses the bread machine since it saves time, but I like to do it the old-fashioned way (plus I don’t own a bread machine). 🙂 I’ll give you the breakdown of the different changes I made to the recipe to accomadate the difference.
Here is the original recipe:
Cream Cheese Danish – by Toni Fuhrman
- 2 tsp. yeast
- 1 tsp. salt
- 5 T. butter
- 1/2 C. milk
- 2 C. flour
- 2 T. sugar
- 1 large egg yolk
- 1/4 C. water
- 1 – 8 oz. package softened cream cheese
- 1/2 C. sugar
- 3 T. flour
- 1 egg yolk
- 1 T. lemon juice
- 4 T. flour
- 1 T. sugar
- 1 T. butter
DIRECTIONS: (Dough) Mix all ingredients together, cutting cold butter into 24 pieces. Let rise. Punch down and roll dough into 2 rectangles. (Filling) Beat cream cheese and sugar until light and fluffy. Mix in rest of ingredients. Spread half onto each rectangle down the center away from edges. Let rise until double. (Sprinkle) Rub together ingredients until crumbly. Sprinkle over both danish. Bake at 350 degrees for 8 minutes of until lightly brown (do not overbake). (Glaze) Mix together powdered sugar and milk to glaze.
Since I don’t have the bread machine to do all the mixing for me, I followed the regular process for mixing a sweet yeast dough. First mix the yeast and water together in a bowl and let set for about 10 minutes. Warm milk to room temperature and melt the butter. (I used coconut oil instead of butter). Add the remaining ingredients to the yeast mixture and mix well. When at a good consistency dump out onto a lightly floured surface and knead until smooth and doesn’t tear when you stretch it out. Spray a bowl and coat the dough on top and bottom before placing inside, covering and letting rest for one hour or until double in size.
Punch the dough down after it has risen and head onto the rest of the recipe.
Add flour, sugar and butter to a bowl to make the sprinkle.
Rub together with your fingers until it forms little balls. Set aside.
After the dough has been punched down, divide into two sections and roll each into a rectangle.
Mix together the softened cream cheese and sugar until light and fluffy before adding in the lemon juice, egg yolk and flour.
Spread half of the cheese mixture onto each rectangle keeping it away from the edges. Sprinkle with mini chocolate chips (optional).
I braided mine, but you can make your rectangles thinner and just spread the cheese down the middle. As the dough begins its second rise, it will create “walls” around the cheese mixture.
NOTE: To be completely honest, I forgot to let mine rise a second time before baking. Oops! However, they still came out okay just maybe not as fluffy as they could have been.
Bake at 350 degrees for 8 minutes (or until lightly brown). Do NOT overbake!
Prepare the glaze and dribble over the danish.
Oooohhhh… so GOOD!!!!