@ashley_gap: Entenmann’s-style Cream Cheese and Jam Danish🍓 8”x8” baking pan 2/3 cup whole milk, at 100°F 45g (3 Tbsp + 1 tsp) sugar 5g (1.5 tsp) active dry yeast 240g (2 cups) AP flour 1/2 tsp salt 1 tsp vanilla 1 egg + 1 yolk 1/3 cup unsalted butter, room temp 4 oz cream cheese, softened 2 Tbsp powdered sugar 1 tsp vanilla 2/3 cup jam of your choice 2/3 cup powdered sugar 1 Tbsp whole milk 1/2 tsp vanilla 1. Combined the warmed milk with the sugar and active dry yeast. Set aside for 5-10 minutes. The mixture should become foamy/bubbly which means the yeast is alive and good to use. 2. In the bowl of a stand mixer, mix the flour and salt. Pour in the bubbly yeast mixture, vanilla, and eggs. Mix using a dough hook. 3. Once a dough forms, begin adding in the softened butter one tablespoon at a time, allowing time for it to mix in before each addition. 4. Grease a separate bowl and add in the dough. Cover and allow to rise in a warm environment until doubled in size, about 1 hour. 5. While dough is proofing, mix the cream cheese, powdered sugar, and vanilla for the cream cheese filling. 6. When your dough is almost done proofing, preheat your oven to 350°F. 7. After the dough has proofed, pour it out onto a well floured surface (it’ll be sticky!). Separate the dough into 3 equal balls. I recommend using a bench scraper so it’s easier to move the dough around. Roll each ball of dough into a long strand about 9” long. Twist each strand into a loose braid and place into your baking pan side by side. Cover and let proof for about 20 minutes. 8. Use a spoon dipped in flour to press down on the dough where the strands touch, forming a little trench to put the cream cheese and jam fillings. 9. Spread the cream cheese between the two trenches in the dough then spread the jam evenly over the top of the cream cheese. 10. Bake for about 25 minutes at 350°F. If the dough still appears underdone in the center where the fillings are, lower the oven temperature to 325°F and bake for an additional 5 minutes. 11. Mix the powdered sugar, milk, and vanilla to make the icing. 12. Allow the danish to cool completely before drizzling the icing over top. Enjoy! #BakeWithMe #homemade #entenmanns #dessert

Ash

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Tuesday 14 October 2025 18:40:31 GMT