Cream Cheese Danishes

Dough:
1 package active dry yeast
1/2 cup water
1/4 cup milk
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1 8oz package cream cheese, softened
3 T sugar
1 t vanilla extract
1 egg

Egg Glaze:
1 egg
1 T milk

Sugar Glaze:

1/2 cup powder sugar
1-2 T water


Directions:

1. Place yeast in 1/2 cup luke warm water and allow to rest for five minutes. While yeast is dissolving, combine flour, salt and sugar in a large bowl, mixing completely. Whisk egg and milk into water, then combine with flour. Add in the softened butter last and mix until completely combined and dough is sticky and satiny.

2. Place dough in greased bowl and turn to coat. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch dough down again and recover with plastic. Place in refrigerator overnight.

3. Prepare filling and egg glaze by combining all ingredients for each in seperate bowls until thuroughly mixed.

4. Remove dough from refrigerator and punch down. Divide in half and place one half back in bowl.

5. Divide one half of dough into eight parts. Roll into long, then cords aproximately 24" long. Spiral the cords into snail shapes on greased baking sheet.

6. Press an indentation in the center of each snail. Fill the indentation with the creamcheese filling. If you wish to add any jams or jellies atop the creamcheese filling, do so now. Brush each danish with the egg mixture and allow to rise again for another hour.

7. Repeat steps 5 and 6 with the other half of the dough and filling.

8. While dough is rising it's second time, prepare the sugar glaze by whisking all ingredients together in a small bowl.

9. Preheat over to 375. Bake for 20-25 minutes, or until bread is golden and cheese is soft-set. Remove from oven and immediately drizzle with sugar glaze. Allow to cool completely before serving.

As modified from The Fresh Loaf.