Individual Cream Cheese Danish.
I used the dough from another recipe – Tarte Au Sucre.
And I doubled it.
And I doubled it.
See my notes at the end of the recipe.
Tarte Au Sucre
Note: This is a wonderful recipe on its own. But if using it to make the Cream Cheese Danish
you only use the dough from this recipe, not the topping.
Sugar Yeast Cake
Source: Anne Willan
This yeast cake with a sugar topping is popular in the North,
which is sugar beet country. you can double the quantity of dough
and use half for ‘pain brioche’, a rich bread that the French like
to toast for breakfast.
Topping
4 tablespoons butter
1/2 cup light or dark brown sugar
Dough
1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1 1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
6 tablespoons butter (soft)
Make the yeast dough.
Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof.
Sift the flour on a marble slab or board and make a well in the centre. Add the
Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof.
Sift the flour on a marble slab or board and make a well in the centre. Add the
eggs, salt and dissolved yeast mixture. Briefly mix the central ingredients then draw
in the flour with both hands, pulling the dough into large crumbs with the fingertips.
Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more
in the flour with both hands, pulling the dough into large crumbs with the fingertips.
Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more
flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly,
then work in into the dough, slapping the dough on the work surface, just until the butter is
then work in into the dough, slapping the dough on the work surface, just until the butter is
thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth
and let rise until almost doubled in bulk.
and let rise until almost doubled in bulk.
Thoroughly butter the pie pan.
Transfer the risen dough to a floured work surface and fold it in thirds, patting it to knock
out the air. flour your hands and flatten the dough into the base, not the sides of the pan.
Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar.
Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven.
out the air. flour your hands and flatten the dough into the base, not the sides of the pan.
Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar.
Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven.
Serve at room temperature.
MY NOTES
Mixed the flour, sugar, and warm milk and eggs together in a round dough pail. Cover. Leave to rest for 20 minutes. (This allows for more even hydration and better gluten formation.) Add the yeast, salt and butter. Used the pinch and fold method to incorporate. Cover and leave to rest again for 20 minutes. Stretch and fold two more times in the next 40 minutes. Cover and leave until the dough has doubled. Now the dough is ready to shape.
I made a double batch of this dough.
Tipped out on to floured board.
Divided the dough in half.
Rolled out into a rectangle and cut into
3″ squares.
Folded each corner into the middle , placed on a parchment covered baking sheet.
Covered with plastic wrap and left to proof for
Covered with plastic wrap and left to proof for
about 35 to 40 minutes.
Preheat oven to 375°F
While the Danish is rising make the
cream cheese filling.
Cream Cheese Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt
To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt
Make a dent in the middle of each Danish
I used my fingers, but the back of a spoon would also work.
Brush with an egg wash.
(Beat an egg with a little water)
Fill the indent with a spoonful of the cream cheese mixture.
Bake at 375°F for approximate 15 minutes
or until pastry is golden brown.
Drizzle with Glaze while Danish are still warm.
Glaze
2 1/2 c confectioners sugar
2 tablespoons soft butter
1/4 c milk
1 t. vanilla extract
Mix together until smooth.
thibeaultstable.com 
These look yummy!
They look wonderful!
What the others said – one of my favorite sweets.
I sure will try this, looks so delicious. Thanks for the recipe.
Hi , love your cream cheese Danish and would like to know we're dose the recipe start because I'm not to sure…Please can you repost the recipe…thank you
How much water do yoi use???It doesnt say anywhereAnd these look delicious Dx
This comment has been removed by the author.
You mean for the egg wash? Just a teaspoon or two.
So you didn't follow the top dough recipe really? Your notes were quite a bit different, So all I'm following from the dough recipe is the ingredients and amounts?? Your notes didn't mention using well method or anything…?
I made these today, with many adjustments. I made them Gluten free. They were more biscuit-y than pastry/flaky but that was to be expected. I also used honey as the sweetener. The directions are a little hard to follow in this format, and by the time I read your notes it was to late. Secondly, these tasted really good. I ate some right out of the oven, but am also looking forward to eating some after the cream cheese filling has time to cool and harden a bit. I put blackberries on some, strawberries on others, a caramel in one (For my husband) and drizzled them with honey. Thanks for sharing!
Mindor Manners, Happy you were able to make the recipe work for you.
What kind of flour does this recipe call for? Thank you.
Hi! I wish you have a video of this recipe. Thank you.
It doesn't use water. You dissolve the yeast with warm milk.
This recipe was a bit difficult to follow, as others have mentioned… but I think I made it work. However, I do want to point out that if you don’t double the dough recipe when making the danishes, you should half the cream cheese filling. I have way too much cream cheese filling to use for the 9 danishes the dough made.
Excited to try! Thank you for the recipe!
~Margot
Margot, I mentioned in the introduction that the dough needs to be doubled for this recipe. Your suggestion to make half the cream cheese filling if not doubling the dough is correct.
How many does a single recipe make?
Can the dough be done in the mixmaster or bread maker?
Sure you can always do a dough in a mixer. My favourite cream danish though is actually a different recipe. And it is a very easy dough that doesn’t have to be kneaded. You might like to give it a try……..https://thibeaultstable.com/2009/02/03/cream-cheese-danish-4/