Warm the milk to 105–110°F. It should feel warm but not hot to the touch.

Pour milk into a small bowl and sprinkle yeast over top.

Let sit 5–10 minutes until foamy and bubbly.

Using instant yeast: Skip this step and mix yeast directly into the flour.

In a stand mixer bowl with the dough hook attached, combine flour, sugar, butter, eggs, and salt.

Add eggs and the activated yeast mixture. Mix on low until a rough dough forms.

Continue kneading in the stand mixer for 6-8 minutes on medium-low. Until the dough is smooth, elastic, and slightly tacky.

Lightly grease a bowl.

Place dough inside and cover with plastic wrap or towel.

Let rise in a warm spot until doubled, about 1–1½ hours.

Beat the softened cream cheese until smooth.

Then add the powdered sugar, vanilla, and salt and beat until fluffy and lump free.

Punch down risen dough gently and divide into 12 equal pieces (use a scale if possible).

Roll each piece into a smooth ball.

Place on parchment lined baking sheet, spacing about 2–3 inches apart.

Cover loosely and let rise 45 minutes until puffy.

Preheat the oven to 350°F.

Press centers of each dough ball using a glass bottom or your fingers.

Make a deep well but leave thick edges.

Brush edges of the dough with egg wash.

Spoon 1–1½ tablespoons of the cream cheese filling into each well. (Do not overfill or it may spill while baking.)

Bake for 10-12 minutes.

Remove pan briefly and spoon 1–2 teaspoons lemon curd into center.

Rotate the pan and return it to the oven.

Bake for another 9–12 minutes until they are golden brown with puffed edges.

Cool for 5 minutes on pan and then transfer to rack to cool completely.

Whisk powdered sugar, vanilla, salt, and milk until smooth.

Add the milk slowly until desired drizzle consistency.

Drizzle over the cooled danishes.

Serve slightly warm or room temperature.