Coiled Again

If you're up for some baking this weekend, I'd recommend cream cheese coils. These are definitely a weekend project for me because they take a little bit to make, but they are excellent. I like them because they taste like cheese danishes without all the sticky sweetness.

Cream Cheese Coils

For the rolls:

• 3-3/4 to 4-1/4 cups flour
• 3/4 cup sugar divided
• 2 packages yeast
• 1-1/2 teaspoons salt
• 3/4 cups milk
• 1/2 cup water
• 1/2 cup butter, cubed
• 1 egg
• 8-oz. cream cheese
• 1 egg yolk
• 1/2 teaspoon vanilla extract

For the glaze:

• 3 oz. cream cheese
• 1/4 cup butter
• 1-1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• Pinch of salt

Combine 1 cup flour, 1/2 cup sugar, yeast and salt. In a sauce pan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat on high for two minutes. Stir in enough remaining flour to form stiff dough. Cover and refrigerate 2 hours.

Turn dough onto lightly floured surface; divide into 18 pieces. Roll each piece into a 15-inch rope. Form a coil, tucking and pinching end to seal. Place coils 2 inches apart on greased baking sheets. Cover and let rise until doubled (about 1 hour).

Combine cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Using the back of a spoon, make a 1-inch indentation in the center of each coil; place a heaping tablespoon of cream cheese mixture in each center.

Bake at 400 degrees F for 10-12 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients with enough water to achieve icing consistency; drizzle over coils. Makes 1-1/2 dozen.

The food: Cream cheese coils
The verdict: Yummy (if you've got a few hours)