Prepare the dough: In a microwave safe container, warm up the milk slightly until temperature is around 100-110°F. Stir in honey or sugar to dissolve and add active dry yeast. Stir gently to combine and let sit for a few minutes until bubbly.

In stand mixer with dough hook attachment, add flour and salt. Turn on mixer to combine. Add oil into the milk and yeast mixture and whisk well. Add mixture to the flour. Let the mixer knead the dough on medium speed for 5-10 minutes.

Take out dough ball and lightly grease the bottom of the mixer with oil. Cover bowl with towel or plastic wrap and place in your oven with the light on, to rise for 1-2 hours. Once dough has doubled in size, punch dough ball down and work on a lightly greased surface.

Portion out dough into 65-75 gram balls (depending on desired size of the Danish) and place onto lined baking sheet. 6 to a quarter size sheet pan and 12 to a half size sheet pan.

Cover with plastic wrap and allow to rise in your oven with the light on again for 30 minutes. While they are rising, prepare filling and streusel.

Prepare the filling: in a small mixing bowl, combine all filling ingredients and mix well. Set aside

Prepare the streusel: in a small mixing bowl, combine all streusel ingredients and mix well. A crumbly but soft streusel will form. Set aside.

After the dough has doubled in size, remove from oven. Preheat oven to 350°F.

After the dough has risen and is springy and soft, use a greased spoon to make a small well into the middle of the dough ball. Use fingers to gently widen the well, being careful to not tear the dough or make a hole into the bottom.

Spoon the cream cheese filling onto the dough balls.

Prepare the egg wash by whisking the egg yolk with water. Gently brush the dough with the egg wash using a pastry brush.

Sprinkle on the struesel, gently pressing it into the dough to make it stick.

Bake the Danishes for around 20-30 minutes. Oven temperature may vary so check on them after 20 minutes. While they are baking, prepare glaze.

In a small mixing bowl, whisk together glaze ingredients until smooth. Glaze should be thick enough to hold its shape when drizzled but still liquid enough to run off the spoon. Place into a piping bag or set aside.

Using a digital thermometer, insert into the deepest part of the Danish. It should register 190°F-195°F. Once they are done, remove from oven and place onto a cooling rack.

Once they are slightly cooled, drizzle with the icing glaze. Enjoy!