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1
In a small saucepan, over medium-low heat, combine sour cream, sugar, salt, and butter.
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2
Cook, stirring frequently, until mixture is warmed and butter is melted.
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3
Remove from heat and let cool to 105 degrees F.
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4
In the meantime, combine yeast and warm water in a small bowl.
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5
Stir until dissolved and set aside.
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6
In large mixer bowl, add cooled (105 degrees F) sour cream mixture.
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7
Stir in yeast mixture.
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8
On low speed add lemon peel and eggs, one at a time.
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9
Add 4 cups flour and cinnamon; mix 2 minutes on low speed.
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10
Cover bowl; refrigerate dough overnight or at least 12 hours.
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11
Remove dough from refrigerator.
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12
To prepare filling, beat cream cheese, lemon juice, sugar, egg, salt, vanilla extract, and almond extract.
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13
Beat until light and fluffy.
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14
Divide dough into 4 portions.
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15
On lightly-floured surface, roll out each portion into a 12 x 8-inch rectangle.
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16
Cut each rectangle in half lengthwise.
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17
Spread cream cheese mixture over rectangles, leaving 1/2 inch on edges free of mixture for ease in sealing edges.
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18
Sprinkle cranberries and crystallized ginger over each rectangle.
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19
Starting with 12-inch side, roll up (jelly-roll fashion) tightly.
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20
Preheat oven to 375 degrees F. Twist two rolls together.
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21
Pinch ends; turn under and pinch to seal.
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22
Place two Danish on a parchment-lined baking sheet.
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23
Immediately bake Danish 14 to 17 minutes, or until lightly browned.
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24
Remove from oven and place on wire rack.
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25
Repeat for remaining Danish.
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26
While Danish is cooling on rack for 15 minutes, prepare glaze.
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27
In small bowl, combine confectioners' sugar, butter, lemon extract, salt, and milk; beat until smooth.
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28
Place a dollop of glaze on each warm Danish and spread with a small spatula.
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29
If desired, garnish with dried cranberries and almonds.
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30
Serve warm or at room temperature.
