Danish Coffee Cakes Recipe

5 1 1
Danish Coffee Cakes Recipe
Danish Coffee Cakes Recipe photo by Taste of Home
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Danish Coffee Cakes Recipe

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5 1 1
Publisher Photo
I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup warm 2% milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/8 teaspoon vanilla extract

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes. Yield: 3 coffee cakes (10 slices each).
Originally published as Danish Coffee Cakes in Taste of Home Christmas Annual Annual 2013, p172

Nutritional Facts

1 slice: 204 calories, 10g fat (4g saturated fat), 30mg cholesterol, 112mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup warm 2% milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/8 teaspoon vanilla extract
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
  2. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
  3. Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
  4. On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes. Yield: 3 coffee cakes (10 slices each).
Originally published as Danish Coffee Cakes in Taste of Home Christmas Annual Annual 2013, p172

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MY REVIEW
adamscook User ID: 7795459 240847
Reviewed Jan. 2, 2016

"Delicious! I only made half of the recipe for the dough, but made the whole recipe of the filling. I will definitely be making this again!"

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