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Overnight Cherry Danish

 Overnight Cherry Danish
These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. — Leann Sauder, Tremont, Illinois
36 ServingsPrep: 1-1/2 hours + chilling Bake: 15 min. + cooling

Ingredients

  • 2 packages (1/4 ounce 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 (70° to 80°)
  • 6 egg yolks
  • 1 can (21 ounces) cherry pie filling
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 4 to 5 tablespoons half-and-half cream

Directions

  • 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-in. rectangle; cut
  • into 4x1-in. strips.

2 of 2

Overnight Cherry Danish (continued)

Directions (continued)

  • Place two strips side by side; twist together. Shape into a ring and
  • pinch ends together. Place 2 in. 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°. Using the end of a wooden spoon handle,
  • make a 1/2-in.-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. Yield: 3 dozen.
Nutritional Facts: 1 danish equals 218 calories, 8 g fat (5 g saturated fat), 55 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.