Cream Cheese Danish Braid
"The Danish can be made the night before, through step 4. Cover, refrigerate overnight, and bring braid to room temperature before proceeding with step 5...."
INGREDIENTS
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Sponge:
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6 tablespoons very warm 1% low-fat milk (120° to 130°)
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1 teaspoon sugar
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1 package quick-rise yeast (about 2 1/4 teaspoons)
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2 tablespoons unbleached all-purpose flour
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Dough:
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7.9 ounces unbleached all-purpose flour, divided (about 1 3/4 cups)
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2.25 ounces whole-wheat pastry flour (about 1/2 cup)
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1/4 cup sugar
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1/4 cup light sour cream
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3 tablespoons butter, softened
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3/4 teaspoon salt
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1 teaspoon vanilla extract
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1 large egg
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Cooking spray
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Filling:
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4 ounces 1/3-less-fat cream cheese
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1/3 cup part-skim ricotta cheese
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2 tablespoons honey
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2 teaspoons fresh lemon juice
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Dash of salt
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Remaining ingredients:
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1 teaspoon water
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1 large egg
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1/3 cup powdered sugar
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2 teaspoons 1% low-fat milk
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2 tablespoons sliced almonds, toasted
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