Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
butter	1/2	cup		684.0	31.428	21.372	57.6
active yeast	2	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
lemon peel	2	teaspoons		1.88	0.64	0.06	0.012
egg	2			143.0	0.72	12.56	9.51
purpose flour	4 - 4 1/2	cups	unbleached divided	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
cream cheese	2	packages	softened	-	-	-	-
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488
sugar	3/4	cup	granulated	159.9	30.004	5.005	2.496
egg	1			143.0	0.72	12.56	9.51
sea salt	1/4	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1	teaspoon		-	-	-	-
cranberry	1 1/2	cups	sweetened dried	75.9	19.7505	0.759	0.2145
ginger	2	tablespoons	minced crystallized	9.6	2.1324	0.2184	0.09
glaze				-	-	-	-
confectioner ' sugar	2	cups	sifted	-	-	-	-
butter	1/4	cup	unsalted melted	684.0	31.428	21.372	57.6
lemon extract	1	teaspoon		1.88	0.64	0.06	0.012
sea salt	1/4	teaspoon		-	-	-	-
milk	2 -3	tablespoons		0.0	0.0	0.0	0.0
cranberry almond			sweetened sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.