Danish Coffee Cakes Recipe

Danish Coffee Cakes Recipe


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


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


1 cup confectioners’ sugar

2 tablespoons milk

1/8 teaspoon vanilla extract

How to make it

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 14×8-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).