Spiced Cranberry Lemon Danish

Total Time: 1 hr 17 mins Preparation Time: 1 hr Cook Time: 17 mins

Ingredients

• Servings: 8
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1/2 cup butter
• 2 (3/4 ounce) packages active dry yeast
• 1/2 cup warm water (100-110 degrees f)
• 2 teaspoons fresh lemon peel
• 2 large eggs
• 4 -4 1/2 cups unbleached all-purpose flour, divided
• 1 teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese, softened (not light cream cheese)
• 4 teaspoons fresh lemon juice
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups dried sweetened cranberries
• 2 tablespoons minced crystallized ginger
• glaze
• 2 cups confectioners' sugar, sifted
• 1/4 cup unsalted butter, melted
• 1 teaspoon lemon extract
• 1/4 teaspoon sea salt
• 2 -3 tablespoons milk or 2 -3 tablespoons heavy cream
• sweetened dried cranberries and sliced almonds (optional)

Recipe

• 1 in a small saucepan, over medium-low heat, combine sour cream, sugar, salt, and butter. cook, stirring frequently, until mixture is warmed and butter is melted. remove from heat and let cool to 105 degrees f.
• 2 in the meantime, combine yeast and warm water in a small bowl. stir until dissolved and set aside.
• 3 in large mixer bowl, add cooled (105 degrees f) sour cream mixture. stir in yeast mixture. on low speed add lemon peel and eggs, one at a time. add 4 cups flour and cinnamon; mix 2 minutes on low speed. cover bowl; refrigerate dough overnight or at least 12 hours.
• 4 remove dough from refrigerator. to prepare filling, beat cream cheese, lemon juice, sugar, egg, salt, vanilla extract, and almond extract. beat until light and fluffy.
• 5 divide dough into 4 portions. on lightly-floured surface, roll out each portion into a 12 x 8-inch rectangle. cut each rectangle in half lengthwise.
• 6 spread cream cheese mixture over rectangles, leaving 1/2 inch on edges free of mixture for ease in sealing edges. sprinkle cranberries and crystallized ginger over each rectangle. starting with 12-inch side, roll up (jelly-roll fashion) tightly.
• 7 preheat oven to 375 degrees f. twist two rolls together. pinch ends; turn under and pinch to seal. place two danish on a parchment-lined baking sheet.
• 8 immediately bake danish 14 to 17 minutes, or until lightly browned. remove from oven and place on wire rack. repeat for remaining danish.
• 9 while danish is cooling on rack for 15 minutes, prepare glaze. in small bowl, combine confectioners' sugar, butter, lemon extract, salt, and milk; beat until smooth. place a dollop of glaze on each warm danish and spread with a small spatula. if desired, garnish with dried cranberries and almonds. serve warm or at room temperature.