Recipe of Mascarpone Cream Cheese Buttercream

Cream Cheese Danish Coffeecake

Swap out the cream cheese for a mascarpone to make everyone into refined maniacs.

Recipe Summary Cream Cheese Danish Coffeecake

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.

Ingredients | Mascarpone Cream Cheese Buttercream

4 cups all-purpose flour, or more as needed, divided

½ cup white sugar

1 ½ teaspoons active dry yeast

½ teaspoon salt

1 cup milk

½ cup butter

1 egg

2 (8 ounce) packages cream cheese, softened

1 cup confectioners' sugar

1 egg

1 tablespoon lemon juice

2 tablespoons milk

Directions

Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.

Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.

Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.

Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.

Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.

Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.

Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.

Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

If desired, spread fruit preserves, jams, or jellies over the filling before you braid the dough.

Info | Mascarpone Cream Cheese Buttercream

prep: 30 mins cook: 25 mins additional: 4 hrs total: 4 hrs 55 mins Servings: 16 Yield: 2 Danish braids

TAG : Cream Cheese Danish Coffeecake

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