Cream Cheese Danish Braid

Name: Cream Cheese Danish Braid
Ingredients: Sponge:; 6 tablespoons very warm 1% low-fat milk (120° to 130°); 1 teaspoon sugar; 1 package quick-rise yeast (about 2 1/4 teaspoons); 2 tablespoons unbleached all-purpose flour; Dough:; 7.9 ounces unbleached all-purpose flour, divided (about 1 3/4 cups); 2.25 ounces whole-wheat pastry flour (about 1/2 cup); 1/4 cup sugar; 1/4 cup light sour cream; 3 tablespoons butter, softened; 3/4 teaspoon salt; 1 teaspoon vanilla extract; 1 large egg; Cooking spray; Filling:; 4 ounces 1/3-less-fat cream cheese; 1/3 cup part-skim ricotta cheese; 2 tablespoons honey; 2 teaspoons fresh lemon juice; Dash of salt; Remaining ingredients:; 1 teaspoon water; 1 large egg; 1/3 cup powdered sugar; 2 teaspoons 1% low-fat milk; 2 tablespoons sliced almonds, toasted

27 ingredients

6 steps

Ingredients

Sponge:
6 tablespoons very warm 1% low-fat milk (120° to 130°)
1 teaspoon sugar
1 package quick-rise yeast (about 2 1/4 teaspoons)
2 tablespoons unbleached all-purpose flour
Dough:
7.9 ounces unbleached all-purpose flour, divided (about 1 3/4 cups)
2.25 ounces whole-wheat pastry flour (about 1/2 cup)
1/4 cup sugar
1/4 cup light sour cream
3 tablespoons butter, softened
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
Cooking spray
Filling:
4 ounces 1/3-less-fat cream cheese
1/3 cup part-skim ricotta cheese
2 tablespoons honey
2 teaspoons fresh lemon juice
Dash of salt
Remaining ingredients:
1 teaspoon water
1 large egg
1/3 cup powdered sugar
2 teaspoons 1% low-fat milk
2 tablespoons sliced almonds, toasted

Directions

1

To prepare sponge, combine first 4 ingredients in a medium bowl, stirring well with a whisk. Cover loosely with plastic wrap; let stand 15 minutes.
2

To prepare dough, weigh or lightly spoon 75 ounces (about 1 1/2 cups) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine 1/4 cup sugar, sour cream, butter, salt, vanilla, 1 egg, and sponge in a large bowl; beat with a mixer at medium speed 1 minute or until well combined. Add flours; beat at low speed 3 minutes or until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes), adding remaining 15 ounces all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
3

To prepare filling, combine cream cheese and the next 4 ingredients (through dash of salt) in a medium bowl; beat with a mixer at medium speed until smooth.
4

Punch dough down; roll dough into a 12 x 15-inch rectangle on lightly floured parchment paper. Spread cream cheese mixture down center of dough, leaving about a 5-inch border on each side and a 1-inch border at top and bottom of rectangle. Make 5-inch cuts about 1 inch apart on both sides of dough to meet filling using a sharp knife or kitchen shears. Remove 4 outer corner strips of dough from rectangle; discard. Fold top and bottom 1-inch portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal. Transfer braid and parchment paper to a baking sheet. Cover and let rise 45 minutes.
5

Preheat oven to 375°. Combine 1 teaspoon water and 1 egg; stir with a whisk. Brush braid with egg mixture. Bake at 375° for 20 minutes or until golden. Cool on wire rack 10 minutes.
6

Combine powdered sugar and 2 teaspoons milk in a bowl, stirring until smooth. Drizzle glaze over braid; sprinkle with nuts.