Overnight Cherry Danish
Description
Make these wonderfully delicious little danishes for that special breakfast, brunch or dessert! They make a special treat for when company comes, especially around the holidays.
Ingredients
2-14 oz. pkgs. active dry yeast
1/2 c warm 2% milk (110° to 115°)
6 c. all-purpose flour
1/3 c. sugar
2 t. salt
1 c. cold butter, cubed
1-1/2 c. warm half-and-half cream (70° to 80°)
6 egg yolks
1-21 oz. can cherry pie filling
Icing:
3 c. confectioners' sugar
2 T. butter, softened
1/4 t. vanilla extract
dash salt
4-5 T. half & half cream
Directions
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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 degrees.
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.
For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Makes 3 dozen