Overnight Cherry Danish

By á-1692

Letting the dough rest overnight develops a much better flavor. These cherry danishes will impress your family and friends!

Ingredients

• ICING:
• 2 packages (1/4 ounce each) Red Star active dry yeast
• 1/2 cup warm 2% milk (110°F to 115°F)
• 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 (70°F to 80°F)
• 6 egg yolks
• 1 can (21 ounces) cherry pie filling
• 3 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1/4 teaspoon vanilla extract
• Dash 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 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-inch rectangle; cut into 4x1-inch strips.

Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 inches 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°F. Using the end of a wooden spoon handle, make a 1/2-inch-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.

ICING:
In a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.