Cheese Danish Braid

At our Thanksgiving feast we enjoyed celebrating God’s blessings. One of them, the best in my opinion, is of course, lovely breakfast treats. In specific, a golden cream cheese danish with a hint of almond…can you see where were going with this?

Danishes can be a little tricky – below is simple version of the recipe. If you’d like a flakier danish, I suggest doing the square of butter version (see notes at end of recipe).
But either way, with a straight-forward approach and a little bit of time, you can enjoy the sweet, flaky treat for a Sunday brunch or with your mid-morning coffee. We are so grateful to God’s many blessings and pray that you also were able to appreciate God’s goodness this year. Happy belated Thanksgiving!

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Cheese Danish Braid
SERVINGS
12servings
CHANGE SERVING SIZE
servings
COOK TIME
15-20mins
PREP TIME
20mins
READY IN
30mins (plus overnight for resting dough)

Ingredients

Instructions

  1. In a medium bowl, add the yeast, 1 teaspoon sugar, and warm water. Let the yeast rest until it proofs (5 minutes). Once the yeast has proofed, add the egg, milk, sugar, and salt. Stir with a whisk, and set to the side.
  2. Place the flour and 1/2 cup cubed butter into a large bowl. With a pastry blender, combine until the butter is in tiny pieces. (You can also use the food processor for this step.) **NOTE** If you'd like a flakier Danish, set aside 1/2 cup of butter and make into a butter square.
  3. Add the wet ingredients to the flour and combine until the dough comes together. Place the dough onto a floured work surface and shape into a square. Roll the dough into a rectangle 9 x 13-inches. If you'd like a flakier crust, place the butter square (see #8) in the middle and fold the dough lengthwise into thirds (similar to folding a letter to fit into an envelope). Roll the dough into a rectangle again, and then again fold into thirds. Repeat this process twice more, until you've done it a total of 3 times. Cut the dough in half, wrap each piece in plastic wrap, and place in the fridge overnight. The dough keeps for one week in the fridge and 2 months in the freezer.
  4. Beat Cream Cheese till very smooth and no lumps remain. Combine with rest of filling ingredients.
  5. Remove one piece of dough from the fridge, and save the other for a rainy day (the dough can last in the fridge for up to 5 days and in the freezer for 3 months). On a floured piece of parchment paper, roll out the dough into a 9 x 13-inch rectangle. Spoon some of the cream cheese filling in the middle of the dough. With the dough laid in front of you vertically (so that the smaller 9-inch end is facing you), make 1-inch diagonal cuts down the left and right sides of the dough (imagine you are making a Christmas tree). Once you have reached the bottom, cut away two triangle pieces, so that the dough now has a tree trunk. Fold the tree trunk flap over the apples, then go back to the top and fold each strip over the cheese filling, alternating from left to right and moving towards the bottom.Preheat the oven to 400º F.
  6. Gently lift the parchment paper and the braid onto a baking sheet. Brush the top of the pastry with an egg wash (one egg white and a teaspoon of water). Bake for 15 to 20 minutes, or until brown on top.
  7. In a small bowl, whisk the powdered sugar, 1 tablespoon of milk, and vanilla until you get a desired consistency. Add a tablespoon more milk if the icing is too thick. (It should be pourable, but not so thin that it drips off of the pastry.) Drizzle over the top of the braid and sprinkle with powdered sugar. Serve warm. The danish lasts for 3 to 4 days. It's best to store in the fridge, covered in plastic wrap, and then reheated in the oven or microwave before eating.

*NOTE: Option for Flakier Dough: Before cubing butter, set aside 1/2 cup of butter. Cut into 4 squares, sprinkle with a little flour and roll to a 1/4" width between 2 sheets of parchment paper. Refrigerate till ready to use in Step #5.

Luscious Lemon Rolls

Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!

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Luscious Lemon Rolls
SERVINGS
18-24rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25mins
PREP TIME
2hrs
READY IN
2 1/2hrs

Ingredients

Instructions

  1. To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
  2. In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
  3. Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
  4. Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
  5. Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
To assemble:
  1. Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
  2. Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
  3. Let rolls rise until doubled in size.
  4. Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
  5. Frost while still warm and eat immediately for the yummiest results!