DANISH SWEET BREAD
MAKES 8 SERVINGS.
SPONGE---
6 tbs warm milk
1 tsp sugar
2 1/4 tsp quick rise yeast
2 tbs flour
DOUGH---
1 3/4 cups flour
1/2 cup whole wheat pastry flour
1/4 cup sugar
1/4 cup sour cream
3 tbs butter
3/4 tsp salt
1 tsp vanilla
1 egg
FILLING---
4 oz cream cheese
1/3 cup ricotta cheese
2 tbs honey
2 tsp lemon juice
Dash of salt
REMAINING INGREDIENTS---
1 tsp water
1 egg
1/3 cup powdered sugar
2 tsp milk
2 tbs sliced almonds, toasted
TO PREPARE SPONGE---Combine first 4 ingredients in a bowl. Cover with plastic, let stand 15 min. TO PREPARE DOUGH---Combine sugar, sour cream butter, salt, vanilla, egg and sponge in a bowl. Add flours, beat until soft dough forms. Knead dough until smooth and elastic. Place dough in a bowl coated with cooking spray. Let rise in a warm place until doubled in size. TO PREPARE FILLING---Combine cream cheese and next 4 ingredients in a bowl, beat until smooth. Punch dough down, roll dough into a 12x15" rectangle. Spread cream cheese mixture down center of dough, leaving a border on each side and top and bottom. Make 5" cuts on both sides of dough to meet filling. Remove 4 outer corner strips of dough from rectangle, discard. Fold top and bottom portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal. Transfer braid to a baking sheet. Let rise 45 min. HEAT oven to 375 degrees. Combine 1 tsp water and 1 egg, stir. Brush braid with egg mixture. Bake 20 min. or until golden. Cool 10 min. Combine powdered sugar and 2 tsp milk in a bowl, stirring until smooth. Drizzle glaze over braid, sprinkle with nuts. SERVE & ENJOY...
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