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Overnight Cherry Danish


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  • Icing:
  • 2 packages (1/4 oz. each) active dry yeast
  • 1/2 cup warm 2% milk (110* to 115*)
  • 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
  • 6 egg yolks, lightly beaten
  • 1 can (21 oz.) cherry pie filling
  • 2 Tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1/4 teaspoon pure vanilla extract
  • dash salt
  • 4 to 5 Tablespoons half and half cream


Servings 36


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 inch rectangle; cut into 1 x 4 inch strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 inches apart on greased baking sheet. 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 inch deep indentation in the center of each roll. Fill each with about 1 Tablespoon pie filling.

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

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. ( 3 dozen)

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