Overnight Cherry Danish

By suewaynes

Cherry-filled centers melt in your mouth and put a touch of holiday color on your table They store well, unfrosted, in the freezer.

Ingredients

• Icing:
• 2 packages (1/4 oz. each) active dry yeast
• 1/2 cup warm 2% milk (110 to 115 degrees)
• 6 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons salt
• 1 cup cold butter, cubed
• 1-1/2 cups warm half-and-half cream (110-115)
• 6 egg yolks, lightly beaten
• 1 can (21 ounces) cherry pie filling
• 2 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• Dash of salt
• 4 to 5 tablespoons half-and-half cream

Preparation

Step 1

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18 x 4" rectangle; cut into 1" x 4" strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

Using the end of a wooden spoon handle, make a 1/2" deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.

Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

Note: Can be frozen at this point.

For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls.

218 calories=1 danish