Cream Cheese Danish

1. Combine water and yeast and let stand 5 minutes.
2. With a stand mixer beat Crisco and sugar until creamy then gradually add boiling water. Let cool to 115 degrees F.
3. Add yeast, egg, salt and 1 1/2 cups of flour to the Crisco mixture, beat(using dough hook) until smooth.
4. Stir in enough of the remaining flour to make a soft dough.
5. Place in a greased bowl, cover with plastic wrap and chill 8 hours or overnight
6. Remove dough from fridge and place onto a lightly floured surface.
7. Cut in 2 Pieces.(This will make large danishes you may prefer to cut into 3-4 pieces). Roll out each piece into a rectangle about a 1/4 of an inch thick.
8. Cream together all of the filling ingredients with a hand mixer. Smear the filling down the middle of each rectangle and make cuts 1″ apart up the sides of the rectangle. Lay the cuts one over the other (in a braid pattern) and place the Danish on a cookie sheet to rise for one hour.
9. Bake at 350 degrees F for 25 minutes. Then remove from the oven and allow to cool.
10. Mix powdered sugar and milk together and place in a Ziplock bag. Snip off the corner of the bag. After rolls are completely cooled drizzle with icing.