I'm not Ann T, but I am also about to make the Danish. here's the recipe I copied. Delicious.

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Thanks for posting the recipe Maddielee.

I've attached a link to some photos with some other options on shaping.

Here is a link that might be useful: Cream Cheese Danish Options.

Thank you so much!

How much should the dough rise in the fridge? Mine doesn't look much larger in size. Can I still use it?

Karen, the dough should have risen. Doubled. Is it possible that you didn't wait until the sour cream mixture had cooled sufficiently before adding it to the yeast? If it was too hot you might have killed the yeast.

I know the mixture was cool. I know my yeast was good. I measured the temp of the water and it was about 113. When I put the first package of yeast in it started to fizz but after the second went in and I started to stir it it just kind of stopped. Should I just start again. Is there any point in trying to use the dough I have made? I let it sit in the fridge overnight. If I do it now I will just let it sit for about 2 to 4 hours. Thanks.

It sounds like one packet of yeast was good, and the other not. I would start over.

Karen, I agree with Tami. Did you start over?

I made it anyway and it came out fine. Delicious. Took it to our church Easter breakfast and it was a hit. I think I know what I did though. I'm not used to working with yeast and I don't think I let it sit long enough before I mixed it in with other ingredients. Just stirred and mixed right in. Just a good reason to make it again to get it right! Thanks for all of the input.

Another question...how did you mix the sour cream mixture with yeast, eggs and flour and for how long? Please be as specific as you can. Thank you.

Ann t. When you make the large Danish, do you put the almonds on after baking and before glazing? If so, what makes them adhere? Also on the small Danish the filling doesn't look to be inside (jelly roll style). How do you do those? And is the filling recipe enough when you make the small ones?

Karen, I mix in the Kitchenaid mixer. Doesn't require a long mix. Just a few minutes. Enough to to get the eggs and flour mixed well. This is a very soft dough. Once mixed, I just scrape down the sides of the mixing bowl and cover with plastic and refrigerate.

Lizbeth, I toast the almonds and add them after the Danish is baked. First I drizzle with a little of the glaze, then add the toasted almonds, and drizzle with more glaze. Yes there is enough filling for the smaller Danish.

I roll the dough out and cut into 3 or 4 inch squares.

Cover and let rise for 35 to 40 minutes.

Make an indent in the centre, using the back of a spoon or use your fingers. Brush with an egg wash and fill with the cream cheese filling.

Bake at 375°F for about 15 minutes or until golden.

OH MY GOSH! WANT!

This may be a stupid question but...do you use the dough hook or paddle? Thanks for your help.

Ann_t : Thanks for another great recipe and for answering my questions so promptly. I made the four large Danish and they taste as good as they look. I left them to cool and took a nap this afternoon and when I got up my DH had eaten almost one whole Danish before I even added the almonds or glaze!! Needless to say, the rest are now in the freezer. They were really easy to make (once I understood the process) and I used my Danish dough whip to do the mixing.

Karen, no question is stupid. I used the paddle for this recipe.

Lizbeth, You are very welcome. I'm smiling over your husband eating almost a whole Danish. I can certainly understand how that can happen. But I would have waited for the glaze and the toasted almonds.

Drool, I love this recipe so much! Long time favorite.

Coconut, it's one of my favorites too, and I haven't made it in a while. Maybe it's time to get the Monkey Princess over and do some baking!

Annie

I think so Annie! Realy good recipe with such a great reward. I printed out a fresh copy and gave it to Chisty, heh. she said she'd make it with all her extra time. (she's been crazy busy)

(I have beginning seedlings)

Hooray, Coconut. I have a dozen of those Great White seedlings started myself, along with Chocolate Cherry, Sungold and Mortgage Lifter. Peppi's Wisconsin 55 aren't up yet, having just been planted last weekend and none of the peppers other than a single lone poblano have popped. I'm waiting.....

I should probably bake Danish while I wait.

Annie

I've made Ann_T's Danish many times. It's one of my favorites.