Cranberry Danish Breakfast Round

Cranberry Danish Breakfast Round

1 package active dry yeast
1/2 cup tepid water
1 3/4 cups bread Flour
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons grated fresh orange peel (from 1 orange)
1 egg
2 tablespoons butter or margarine, softened

8-ounce package cream cheese, room temperature
1/3 cup confectioners sugar
1 egg yolk
1/2 teaspoon vanilla
1 1/2 cups fresh cranberry sauce (recipe below)
1 cup pecan halves

In small bowl, dissolve yeast in warm water. In large mixing bowl,
combine flour, sugar, salt and orange peel. Add yeast mixture, egg
and butter or margarine. Stir with wooden spoon until well blended.
If dough is too wet, add an additional 1 to 2 tablespoons of flour.
Turn out dough onto floured surface. Knead 7 to 9 minutes until
dough springs back when pressed with floured finger. Dough should
be soft and slightly sticky. Place dough in a lightly greased bowl
turning once to grease surface; cover. Let rise in warm place (such
as unheated oven with pan of hottest tap water on rack below) about
one hour or until double in size. Or, cover and let rise overnight
in refrigerator. In small bowl, beat cream cheese until smooth.
Add confectioners sugar, egg yolk and vanilla; beat until blended.
Set aside.

Punch dough down and place on an oiled surface. Roll dough into a
15-inch circle with an oiled rolling pin. Place on a greased 14-inch
pizza pan. Press dough to fit pan and form a thicker lip around

Spread dough with cream cheese mixture. Spoon cranberry sauce over
cream cheese to within one inch of edge. Bake at 475 degrees for
8 to 10 minutes or until crust is golden brown. Sprinkle with pecan


2 cups fresh cranberries, rinsed
1/2 cup sugar
2 tablespoons orange juice

Combine all ingredients in microwave-safe container. Microwave for
5 to 7 minutes on high (100% power), stirring once. Cool.