Day 366 Cream Cheese Danish

I made it through the year.  This is the last one.

Cream Cheese Danish

8 Ounces Vegan Sour Cream
1/2 Cup Sugar
1/2 Cup Earth Balance
1 Teaspoon Salt
1/2 Cup Warm Water
2 Packages Dry Yeast
Equivalent 2 Eggs*
4 Cups All Purpose Flour

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Oil, 6 Tablespoons Water - mixed together.

Filling
16 Ounces Vegan Cream Cheese, softened
3/4 Cup Sugar
2 Teaspoons Vanilla Extract
2 Ounces Vegan Sour Cream

Glaze
2 1/2 Cups Powdered Sugar
1/4 Soy Milk
2 Teaspoons Vanilla Extract

1.  Heat sour cream, Earth Balance, sugar and salt in a saucepan.  Stir occasionally until Earth Balance melts.  Let  cool.

2.  Combine yeast and water in the bowl of a stand mixer fitted with a dough hook.  Let stand 5 minutes.

3.  Stir egg equivalent into sour cream mixture. With the motor of the mixer running, alternately add the flour and the wet mixture.  Dough will be soft.  Cover the dough and chill at least 8 hours.

4.  Filling - Beat all of the filling ingredients together at medium speed with an electric mixer.

5.  Divide the dough into 4 portions.  Roll the pieces out into rectangles.  Spread the rectangles with the filling.  Roll the long end of the dough up into a large jellyroll style log.  Pinch the ends together.  Place on a baking sheet covered with parchment paper.

6. Let rise in a warm place for 1 hour.  Lightly make several slits on the top of each log.  Bake at 375 for 20 -30 minutes until browned. Remove from oven and cool some.

Danishes ready to rise

7.  Glaze - Stir together all of the ingredients.  Drizzle the loaves with glaze.

Baked danishes, ready for the glaze

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