- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm 2% milk (110° to 115°)
- 6 cups King Arthur Unbleached 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
- 3 cups confectioners' sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- Dash salt
- 4 to 5 tablespoons half-and-half cream
- 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.
- 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.
Reviews for Overnight Cherry Danish(19)
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These sweet rolls are outstanding! Having 1 cup of butter in this recipe does make for a heavier dough (which doesn't rise nearly as much as a typical yeast dough), but the danish bake up very light and practically melt in your mouth! The recipe was easy to follow and I will definitely make them again!
I'm going to make these tomorrow, I don't get the fact that people don't understand the recipe. It clearly states refrigerate overnight then take out and let it rise in a warm place. I will give my review after I make them. Okay, I just finished icing the last one. The dough was very easy to make and came together easily. When I took the refrigerated dough out, like others, there was nothing to punch down. I expected that since dough needs a warm place to rise. I rolled out and formed the Danish according to directions, braiding it very close. After an hour of being covered in a warm place, the Danish rose some but not a lot. I put a pineapple filling on them and baked until lightly brown. When cooled, I iced them. They are absolutely delicious. Just as good as the ones made by laminating with butter only so much easier to make. Leann, thank you so much for the recipe
I have these rising (formed) right now so really don't have a rating. I thought the recipe was confusing. My dough didn't seem to rise at all in fridge but I used it anyhow (had to let it sit out an Hoyt to soften enough to roll -there was nothing to punch down. Hadn't risen. Anyhow I'm curious as to the ring you shape. Does that fill in as it rises after forming? Otherwise won't the pie filling just fall through? A bit more clarity (or pictures) would help.
These were wonderful, can use different type fillings also
Haven't made this yet... but the recipe doesn't make sense. Refrigerate the dough? Will it really rise in the refrigerator? Or do you have to take it out and allow it to rise?