"Marvelous with mid-morning coffee.
" Scald milk in a small sauce pan.
Cool to lukewarm.
In a large bowl, mix flour, sugar, salt, and butter.
In a small bowl, dissolve yeast in warm water.
Let stand 5 minutes.
Beat egg yolk and blend into cooled milk.
Stir dissolve yeast and milk mixture into flour mixture.
Cover and refrigerate at least 3 hours, but not more than 48 hours.
Dough will rise very little.
Prepare Yogo-Cheese filling; set aside.
Divide dough in half.
Refrigerate 1 half until ready to use.
On a lightly floured surface, roll out other half of dough into and 8" by 14" rectangle.
Cut into four 2 inch wide strips.
Roll each strip into a rope and shape into a coil.
Fill the center of each coil with 2 Tbs Yogo-Cheese filling.
(Repeat with reserved half of dough from refrigerator).
Cover and let rise in a warm place about 20 minutes until doubled in bulk.
Preheat oven to 350F.
Bake 20 minutes until golden brown.
Prepare Thin Icing and drizzle over warm rolls.
Makes about 8 large Danish rolls.
Yogo Cheese Filling: Cream all ingredients in a small bowl.
Thin Icing: In a small bowl, combine powdered sugar and yogurt.
This recipe posted by Helen Fleischer from the book, YOGURT COOKERY by Sophie Kay (Bantam, 1979).
I haven't tried it yet, but it sounds yummy to me.
Cheese is my favorite Danish.