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Old 11-05-2014, 05:51 PM
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Cranberry Orange Danish Braid

Dough:
2 cup Bisquick mix
2 tbsp sugar
1/2 tsp salt
6 tbsp cold butter, cut into cubes
1/3 cup milk

Filling:
4 oz cream cheese, softened
1 egg yolk
Grated peel of 1 orange
3 tbsp sugar
1/2 vanilla
1/2 cup fresh or frozen (not thawed) cranberries

Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla
1 to 2 tbsp milk to drizzling consistency

In large bowl, mix Bisquick mix, 2 tbsp sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk and stir till soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap and refrigerate at least 30 minutes but no longer than 8 hours.
Heat oven to 400. Line cookie sheet with parchment paper. Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15 x 9" rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife cut slanted strips 1" wide into both sides.
In small bowl,beat all Filling ingredients except cranberries with electric mixer on medium speed till smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look. Bake 20 to 25 minutes or till golden. Cool.
In small bowl, beat Glaze ingredients with whisk till smooth. Drizzle over braided Danish. Slice and serve.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


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