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Cherry Danish

 Cherry Danish
I won an award when I first made these delicious danish for a 4-H competition years ago. They're still a family favorite today.—Christie Cochran, Canyon, Texas
40 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup shortening, divided
  • 1/3 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon each ground mace, lemon extract and vanilla extract
  • 4 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • 1/3 cup chopped almonds

Directions

  • In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup
  • shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour;
  • beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

2 of 2

Cherry Danish (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. On a large floured surface, roll dough out to a
  • 24-in. x 16-in. rectangle. Dot half of the dough with 1/4 cup of
  • shortening; fold dough lengthwise. Fold the dough three times
  • lengthwise, then two times widthwise, each time dotting with some of
  • the remaining shortening. Place dough in a greased bowl; cover and
  • let rise 20 minutes.
  • On a floured surface, roll dough into a 16-in. x 15-in. rectangle.
  • Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking
  • end underneath the coil. Place in two greased 15-in. x 10-in. x
  • 1-in. baking pans. Cover and let rise in a warm place until doubled,
  • about 1 hour.
  • Beat remaining egg. Make a depression in the center of each roll;
  • brush with egg. Fill with 1 tablespoon of pie filling. Bake at
  • 375° for 15-18 minutes or until golden brown. Cool on a wire
  • rack. Combine the first three glaze ingredients; drizzle over rolls.
  • Sprinkle with almonds. Yield: 40 rolls.
Nutritional Facts: 1 danish equals 137 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 70 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.