Glazed Cheese Danish

Flaky, buttery pastry meets sweet and savory flavors in this show-stopping Glazed Cheese Danish. With a tender, yeast-raised crust and a rich, sugary filling, this treat is sure to impress.

Add some gooey cheese and crispy pecans, and you’ll be the star of the brunch or breakfast table.

Ingredients

• 1 1/2 cups warm milk
• 1/4 cup granulated sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup chopped pecans (optional)
• 1/2 cup cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup grated cheddar cheese
• 1/2 cup diced ham or bacon (optional)

Instructions

Start by combining the warm milk, granulated sugar, and yeast in a large mixing bowl. Stir gently to dissolve the yeast, then let it sit for about 5 minutes, or until the mixture becomes frothy.

Add the flour, salt, and softened butter to the bowl.

Mix until a shaggy dough forms, then knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Line a 9×13-inch baking dish with parchment paper. Roll out the risen dough on a floured surface to a thickness of about 1/4 inch.

Transfer the dough to the prepared baking dish.

In a separate bowl, mix the confectioners’ sugar, softened butter, and brown sugar until well combined. Spread this mixture evenly over the dough, leaving a 1-inch border around the edges.

If using pecans, sprinkle them over the sugar mixture.

If using cream cheese, dollop it over the sugar mixture. Roll out the remaining dough to a thickness of about 1/4 inch.

Use a pastry cutter or a knife to cut the dough into strips, about 1 inch wide.

Place the strips on top of the filling, weaving them into a lattice pattern. Trim the edges and press the strips gently to seal.

In a small bowl, whisk together the egg, vanilla extract, granulated sugar, and flour.

Brush this mixture evenly over the lattice top. Sprinkle the grated cheddar cheese and diced ham or bacon (if using) over the lattice top.

Bake the Danish for 35-40 minutes, or until golden brown.

Remove from the oven and let cool for 10-15 minutes before slicing and serving.

Notes

Make sure to use warm milk, not hot or cold, to activate the yeast.

For the yeast to froth, don’t overmix, and let it sit for the full 5 minutes.

If using pecans or ham/bacon, sprinkle or dollop them evenly for a balanced flavor.

Keep an eye on the Danish while it’s baking, as the lattice top may brown quickly.

If you’re not using the cream cheese, skip the dolloping step.

Let the Danish rest for the full 10-15 minutes before slicing to prevent it from falling apart.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 18g