Step 1

Begin by combining the warm milk (around 35-40°C or 95-105°F) with sugar in a bowl. Stir until the sugar is completely dissolved. Ensure the milk is not too hot, as it can kill the yeast.

Step 2

Add the dry yeast to the sweetened milk mixture and gently stir. Let it sit for about 10-15 minutes until it becomes foamy and bubbly on the surface, indicating the yeast is active and ready.

Step 3

In a separate bowl, whisk together the softened sour cream, egg yolks, and salt until smooth and well combined.

Step 4

In a large mixing bowl, add the all-purpose flour. Pour in the activated yeast mixture and the sour cream mixture. Stir with a spatula or your hands until a shaggy dough forms. Knead the dough using a stand mixer or by hand for about 8 minutes until it becomes smoother. It might seem a bit sticky at first.

Step 5

Gradually add the softened unsalted butter to the dough in three additions, mixing well after each addition. Continue kneading for about 9 more minutes until the gluten is well-developed. The dough should be elastic and able to stretch thinly without tearing, forming a ‘windowpane’.

Step 6

Lightly grease a clean bowl with oil. Transfer the kneaded dough into the greased bowl and shape it into a ball.

Step 7

Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in volume.

Step 8

[Prepare the Cream Cheese Filling] In another bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat with a hand mixer or a whisk until the mixture is smooth and creamy, with no lumps. Set this aside.

Step 9

[Prepare the Streusel Topping] In a small bowl, mix the all-purpose flour and sugar. Pour in the melted butter and use your fingers or a fork to rub the mixture together until it resembles coarse crumbs. Set this aside as well.

Step 10

Once the dough has finished its first rise, gently punch it down to release the gas. Divide the dough into 6-8 equal portions and shape them into balls. Place the dough balls onto a baking sheet lined with parchment paper, ensuring there’s some space between them.

Step 11

Spoon about 2 tablespoons of the cream cheese filling onto the center of each dough ball, leaving a border around the edge. Cover loosely with plastic wrap or a damp towel and let the dough rise again for another hour in a warm place. **Important: Avoid sealing the plastic wrap tightly during the second rise; allow some air circulation.**

Step 12

After the second rise, dollop the raspberry jam over the cream cheese filling on each Danish. (I used raspberry jam for its tartness and vibrant color, but feel free to substitute with strawberry, blueberry, or your favorite jam).

Step 13

Whisk together 1 egg and 15g of milk in a small bowl to create an egg wash. Using a pastry brush, carefully paint the edges of the dough (avoiding the filling and jam) with the egg wash. This will give the Danish a beautiful golden color when baked.

Step 14

Sprinkle the prepared streusel topping generously over the egg-washed edges of the dough. Ensure an even distribution for a delightful crunch.

Step 15

Bake in a preheated oven at 177°C (350°F) for approximately 20 minutes, or until the Danish are golden brown and the streusel topping is crisp. Let them cool slightly before enjoying these delicious homemade pastries. They are best served warm!