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Posted on Thu, Jun. 25, 2009

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NATIONAL BREAD FESTIVAL WEEK: SPICED CRANBERRY LEMON DANISH

If you weren't at last week's National Festival of Breads baking competition at the Airport Hliton, you missed the aroma of yeasty perfection filling the air. Good news — you can re-create it at home. This week, we'll share recipes from the finalists. Today's is for the entry by Nikki Norman of Milton, Tenn. All of the recipes now are posted at www.kansaswheat.org.

INGREDIENTS

1 cup sour cream

½ cup granulated sugar

1 teaspoon sea salt

½ cup (1 stick) butter

2 packages active dry yeast

½ cup warm water (100 to 110 degrees Fahrenheit)

2 teaspoons fresh lemon peel

2 large eggs

4 to 4½ cups King Arthur unbleached all purpose flour, divided

1 teaspoon ground cinnamon

Filling:

2 pkgs. (8 oz.) cream cheese, softened (not light cream cheese)

4 teaspoons fresh lemon juice

¾ cup granulated sugar

1 large egg

¼ teaspoon sea salt

1 teaspoon vanilla extract

1 teaspoon almond extract

1½ cups sweetened dried cranberries

2 tablespoons minced crystallized ginger

Glaze:

2 cups powdered sugar, sifted

¼ cup (½ stick) unsalted butter, melted

1 teaspoon lemon extract

¼ teaspoon sea salt

2 to 3 tablespoons milk or heavy cream

Sweetened dried cranberries and sliced almonds (optional)

DIRECTIONS

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° F.

In the meantime, combine yeast and warm water in a small bowl. Stir until dissolved and set aside.

In large mixer bowl, add cooled (105° Fahrenheit) 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.

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.

Divide dough into four portions. On lightly floured surface, roll out each portion into a 12 x 8-inch rectangle. Cut each rectangle in half lengthwise.

Spread cream cheese mixture over rectangles, leaving ½ 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.

Preheat oven to 375. Twist two rolls together. Pinch ends; turn under and pinch to seal. Place two Danishes a parchment-lined baking sheet.

Immediately bake Danishes 14 to 17 minutes, or until lightly browned. Remove from oven and place on wire rack. Repeat for remaining Danishes.

While Danish is cooling on rack for 15 minutes, prepare glaze. In small bowl, combine powdered 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.

Makes 4 large Danishes, 8 servings each.