Overnight Cherry Danish

By ezunich

Ingredients

• Icing:
• 2 pkg yeast
• 1/2 cup warm milk (110°-115°)
• 6 cups flour
• 1/3 cup sugar
• 2 tsp salt
• 1 cup cold butter
• 1 1 /2 cups warm half and half cream (110°-115°)
• 6 egg yolks, beaten
• 1 (21 oz can) cherry pie filling
• 2 tbs butter, softened
• 3 cups confectioners' sugar
• 1/4 tsp vanilla
• Dash of salt
• 4-5 tbs half and half

Details

Servings 3

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 inch x 4 inch rectangle; cut into 1 inch 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 inch 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 inch deep indentation in the center of each roll. Fill each with about 1 tbs 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. Drizzle over rolls.