These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Overnight Cherry Danish
Servings 3 dozen
Ingredients
- 2 pkgs active dry yeast (1/4 oz each)
- 1/2 cup warm milk 2% (110* to 115*)
- 6 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp salt
- 1 cup cold butter cubed
- 1 1/2 cups half and half warm (70* to 80*)
- 6 large egg yolks
- 1 can cherry pie filling (21 oz)
ICING:
- 3 cups confectioners sugar
- 2 tbs butter softened
- 1/4 tsp frozen vanilla yogurt
- a dash of salt
- 4 to 5 tbs half and half
Instructions
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
- Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
- Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
- For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Notes
Overnight Cherry Danish