Yeasted Cheese-and-Sour-Cherry Coffee Cake

From Martha Stewart

In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.

Serves 10 to 12

Ingredients
For the cake:
    2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
    1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
    3/4 cup warm milk (110°F)
    1 large egg plus 1 large egg yolk
    3 cups all-purpose flour, plus more for surface
    Coarse salt
    1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
    1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
    1 1/2 cups pitted fresh or thawed frozen sour cherries
   
For the filling:
    12 ounces softened cream cheese
    1 large egg yolk
    1/4 cup plus 2 tablespoons confectioners' sugar
   
For the glaze:
    1 cup confectioners' sugar
    2 tablespoons whole milk

Method
Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
   
Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
   
Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
   
Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
   
Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
   
Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
   
Preheat oven to 350°F. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
   
Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325°F. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
   
Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.

Cook's Note
Coffee cake can be stored at room temperature for up to 3 days.