Holiday Cherry Cheese Danish

Directions

1. 1
   In a small bowl, dissolve yeast in warm water. In a bowl, combine the butter, sour cream, eggs, sugar and salt.
2. 2
   Add yeast mixture and flour; beat until smooth (do not knead).
3. 3
   Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
4. 4
   For filling, in a bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half.
5. 5
   Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet.
6. 6
   Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour.
7. 7
   Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
8. 8
   Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.