BLUEBERRY DANISH

Steps:

• 1. In a bowl, mix together the warm water, 1/2 teaspoon sugar, and yeast. Let it stand or 5 to 10 minutes.
• 2. In a saucepan, stir together the sour cream and the butter over low heat until the butter melts, stirring constantly so it doesn't burn. Still over low heat, stir sugar and salt into the sour cream/butter mixture until the sugar is melted. Remove from heat and let it cool for a bit before adding the yeast.
• 3. Stir the egg into the sour cream mixture until well blended, then add the yeast mixture and stir just until well blended. Add the flour and stir until well blended a smooth dough forms.
• 4. Cover and let it chill in the fridge for at least 2 hours. (You can leave it overnight, and prepare the remainder in the morning.)
• 5. For the filling, mix the 1/4 cup sugar, cream cheese, and extract together; set aside.
• 6. Roll out the dough into a 16x10-inch rectangle about 1/2 inch thick. Cutting toward the center of the dough, cut slits (about 1 or 1 1/2 inches wide) in the lengthwise edge of the dough about 2 to 3 inches long. Spread the cream cheese filling in an even layer in the center of the dough. Stir the jam (to soften it, so it spreads easily), then spread the jam over the cream cheese layer.
• 7. Fold the dough strips over the filling, alternating from one side to the next, making a braided pattern over the filling. Place braided Danish on a lightly greased baking sheet. (NOTE: If you use regular yeast, you should let the braided Danish sit for about 30 to 45 minutes to rise a bit. If you use instant yeast, it can be baked immediately.)
• 8. Preheat oven to 350°F.
• 9. Place baking sheet in oven, and bake 15 to 18 minutes or until the top is evenly browned to a light golden color. Remove from oven and let cool about 10 minutes.
• 10. Melt butter, and brush it over the top of the baked braid. Sprinkle the coarse sugar on top. Let cool, and cut into 8 to 10 slices, and serve.