Danish Coffee Cakes

Name: Danish Coffee Cakes
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 cup shortening; 1 cup warm 2% milk (110° to 115°); 2 large eggs, lightly beaten; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 2 tablespoons all-purpose flour; 1 large egg, lightly beaten; 1 teaspoon poppy seeds; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1 cup confectioners' sugar; 2 tablespoons milk; 1/8 teaspoon vanilla extract

18 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions

1

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
2

For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
3

Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined
4

. Spread a third of the filling down center of rectangle.
5

On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
6

Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.