Cream Cheese Danish Braid

Method:

1. 1

   To prepare sponge, combine first 4 ingredients in a medium bowl, stirring well with a whisk. Cover loosely with plastic wrap; let stand 15 minutes.

2. 2

   To prepare dough, weigh or lightly spoon 75 ounces (about 1 1/2 cups) all-purpose flour and pastry flour into dry measuring cups; level with a knife.

3. 3

   Combine 1/4 cup sugar, sour cream, butter, salt, vanilla, 1 egg, and sponge in a large bowl; beat with a mixer at medium speed 1 minute or until well combined.

4. 4

   Add flours; beat at low speed 3 minutes or until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes), adding remaining 15 ounces all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking.

5. 5

   Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)

6. 6

   To prepare filling, combine cream cheese and the next 4 ingredients (through dash of salt) in a medium bowl; beat with a mixer at medium speed until smooth.

7. 7

   Punch dough down; roll dough into a 12 x 15-inch rectangle on lightly floured parchment paper.

8. 8

   Spread cream cheese mixture down center of dough, leaving about a 5-inch border on each side and a 1-inch border at top and bottom of rectangle. Make 5-inch cuts about 1 inch apart on both sides of dough to meet filling using a sharp knife or kitchen shears.

9. 9

   Remove 4 outer corner strips of dough from rectangle; discard. Fold top and bottom 1-inch portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal.

10. 10

    Transfer braid and parchment paper to a baking sheet. Cover and let rise 45 minutes.

11. 11

    Preheat oven to 37

12. 12

    Combine 1 teaspoon water and 1 egg; stir with a whisk.

13. 13

    Brush braid with egg mixture.

14. 14

    Bake at 375 for 20 minutes or until golden. Cool on wire rack 10 minutes.

15. 15

    Combine powdered sugar and 2 teaspoons milk in a bowl, stirring until smooth.

16. 16

    Drizzle glaze over braid; sprinkle with nuts.

Adapted from My Recipes