Place the sour cream and butter in a saucepan. Melt and stir together on low heat. When they are melted smooth, add the sugar and salt. Stir until dissolved. Remove from heat to cool a bit.

In a separate container (I use a 2 cup measuring cup) place the warm water, 1/2 tsp sugar, and the yeast. Let it sit for about 5 minutes until it gets good and foamy.

When the sour cream mixture is cooled a bit (I give it 5-10 minutes to cool) transfer it to a bowl (or your kitchenaid mixer) and also add the foamy yeast to it. Then add an egg and mix well.

Add in the flour, one cup at a time, and mix well. If it is really humid or rainy (and the dough is still really sticky) you may need more flour.

Put the mixed up dough in the refrigerator for at least two hours. I just put the Kitchenaind mixer bowl right in the fridge and let it sit. You can also let this sit overnight if you want to make the danish in the morning.

After the dough has chilled, roll it out on the counter into a long and fat rectangle.

Make the filling: combine softened cream cheese, vanilla, and sugar until it is smooth.

Imagine the long rectangle is divided into thirds the long way. The middle third will be where the filling goes. The outer thirds get slits cut in them going all the way down the length of the dough. Slits should be approximately 2 inches long, and "braiding" will be easiest if the slits on one side line up with the slits on the other side (but don't cut through the middle section!)

Spread the filling on the middle section of dough. Top the cream cheese filling with fruit pie filling if you're using it. Don't go too crazy, if you over fill the middle part it will all ooze out while baking.

Starting at the top of the danish, take a strip from one side of the dough and pull it diagonally down across the filling. Take a strip from the other side of the dough and pull it diagonally down across the strip you just pulled across the filling. Continue this pattern going back and forth from side to side until you have reached the bottom of the danish.

Seal up both ends however you see fit. If there are any large holes in the edges, your filling will leak out.

Place the danish on a parchment paper covered jelly roll pan. Depending on how your dough turned out, you may be able to just lift it, or you may need to put two long spatula/turners under both ends and lift it on to the pan.

Bake at 350F for 35-40 minutes. When it comes out of the oven, you can put a glaze/icing on it. 1 cup powdered sugar, 1 tsp vanilla, and a little milk until it arrives at the consistency you like. Drizzle it on top. Enjoy!