Cherry Danish

By ksgroves

Ingredients

• Glaze:
• 1 pkg active dry yeast
• 1/4 cup warm water (110 degrees to 115 degrees)
• 1 cup warm milk (110 to 115 degrees)
• 3/4 cup shortening, divided
• 1/3 cup sugar
• 3 eggs
• 1 tsp salt
• 1/4 tsp mace
• 1/4 tsp vanilla
• 4 to 4 1/2 cups flour
• 1 can (21 ounces) cheery pie filling
• 1 1/2 cups powdered sugar
• 2 to 3 tbs milk
• 1/2 tsp vanilla
• 1/4 cup shopped almonda

Preparation

Step 1

In a large mixing bowl, dissolve yeast in warm water; add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; roll into a 24-inch x 16-inch rectangle. Dot half of the dough with 1/4 cup shortening; fold dough in half lengthwise. Dot with shortening and fold lengthwise into thirds. Dot with remaining shortening and fold widthwise into thirds.

Roll dough into a 16-inch x 15 inch rectangle. Cut into 8 inch x 3/4 inch strips; coil into spiral shapes, tucking end underneath the coil. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour; beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill each with pie filling.

Bake at 375 degrees for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. For glaze, combine the powdered sugar, milk and vanilla; drizzle over rolls; Sprinkle with almonds.

Yield: 40 rolls.