Monday, February 27, 2012
Dough: 1 batch of sweet boule Recipe 2 pound ball (size of a cantaloupe)or plain boule.
1 8oz. package of cream cheese (softened to room temperture)
1/4 c. powdered evaporated cane juice
1/2 tsp. lemon juice
1/2 c. powdered evaporated cane juice
1-2 tsp. milk almond milk (original or vanilla)
Roll flat like for cinnamon rolls, Roll up, and slice off individual rolls using a sharp knife or piece of kitchen twine.
Do not uncoil, place on ungreased cookie sheet. Make an indention into the top of each coil, using either your thumb or a wet spoon. In a bowl, mix cream cheese, ECJ and lemon juice until smooth. Place about 1 tablespoon. of cheese mixture into indentions. Bake at 400 for 15-20 minutes. Combine ECJ and milk until smooth. Drizzle frosting over the Danish while still warm.