Make the dough first: 

1. Proof the yeast. In a large bowl, add warm water. Add the yeast and sugar. Cover and let it stand for 10 minutes, until proofed. 
2. Prepare the butter and flour while the yeast is proofing. You’ll need to cut the butter into the flour. You can do this a few different ways. Cut the butter into the flour using a fork, butter knife or pastry cutter. OR, Cut the butter into the flour using a blender or a food processor. It’s ok if you have large chunks of butter. Set aside.
3. Combine everything together: Once the yeast has proofed, add the egg, egg yolk, whole milk and the rest of sugar. With a fork or whisk, stir until combined. Add the flour/butter mixture and stir until all the flour is moistened and pulls with the spoon. The dough will be very thick and sticky.
4. Transfer and wrap the dough in plastic wrapping while forming a square. Refrigerate the dough for 3 hours or overnight.
5. First roll and refrigeration: Once the dough has been refrigerated, transfer to a well floured surface. Roll the dough into a large rectangle. Then fold into thirds, like you would a letter. Rotate the dough 90 degrees, and roll into a large rectangle again. This is called a turn. You will need to do this a total of three times. So you’ll need to do three turns.
6. When you did the three turns, fold the dough into thirds again and place the dough back into the plastic wrap. Return the dough to the refrigerator and refrigerate the dough for 1 1/2 hours.
7. Second roll and refrigeration: Once the dough has been refrigerated you will do three more turns. Fold the dough into thirds, then return the dough back into the refrigerator. Refrigerate the dough for 45 minutes. (This will be your last refrigeration.)
8. Once the dough is almost done refrigerating start preparing the filling.
9. Prepare the cream cheese filling: Beat cream cheese, egg yolk, sugar and vanilla extract until combined. Set aside.
10. Prepare the strawberries: Slice the strawberries into thin slices. Spread them out on a plate, baking sheet or cutting board and sprinkle with some sugar. Set aside.
11. Take the dough out of the refrigerator and transfer to a floured surface. Roll the dough into a large rectangle. The rectangle should be approximately 16×12. At this point you have two options: make one big danish, OR Cut the dough in half to make two medium danishes. You will want to cut the dough in half using the smaller side. You should end up with two medium rectangles. NOT two really long strips.
12. Assemble the danish: Place the cream cheese filling in the center of the rectangular dough. Top with the strawberries.
13. Make the braid: Evenly cut slits, starting from the cream cheese filling to the edge of the dough. Repeat on the other side. Make sure you are cutting the same amount of slits on each side. ( I made two small danishes and I had around 6 slits on each side)
14. Now you will braid the dough: Fold the top portion of the dough ( not the slits) into the cream cheese filling. Get the first right slit and fold it over to the left. Next get the first left slit and fold it over to the right. Continue this process until you reach the last slits on each side. Fold the bottom portion of the dough ( not the slits) into the cream cheese filling. Then finish off by folding the slits over the opposite ends. Transfer the dough to a large baking sheet lined with parchment paper.
15.  Lightly brush the danish with egg wash.
16. Bake the danish for 35-40 minutes or until tops or golden brown and cooked through.
17. If desired, drizzle with powdered sugar icing: combine approximately 1/4 cup of powdered sugar with a few teaspoons of milk. Add more powdered sugar or milk until you reach the desired consistency.