1. Activate Yeast: In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Stir in the yeast and let it sit for 5–10 minutes until the mixture is frothy.

2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten free flour, the remaining granulated sugar, and salt.

3. Make Dough: Add the yeast mixture, melted butter, and the egg to the dry ingredients. Mix on low speed for 1 minute to combine. Scrape down the sides, then increase speed to medium-high and beat for 3 minutes. The dough will be soft and sticky.

4. First Rise: Scrape the dough into the center of the bowl and shape roughly into a ball. Cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour. (Note: Gluten-free dough may not double in size, but it should look puffy and soft).

5. Prepare Filling: While the dough rises, beat the cream cheese, 1/3 cup sugar, egg yolk, vanilla, and lemon juice together until smooth and creamy.

6. Shape: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.

7. Fill: Place the circles on the baking sheet. Use your fingers or the bottom of a glass dipped in flour to press a depression into the center of each circle, leaving a rim around the edge. Spoon the cream cheese filling into the center.

8. Bake: Whisk the remaining egg with water to make an egg wash. Brush the exposed edges of the dough with the wash. Bake for 15–20 minutes, or until the pastry is golden brown.

9. Glaze: Allow the danishes to cool for at least 10 minutes. Whisk the powdered sugar, tablespoon of milk, and vanilla until smooth. Drizzle over the warm danishes and serve.