- 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking 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
- 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
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"Second time's the charm! We also had big problems with the dough not rising while in the fridge overnight... here's how we did it:Put a little sugar in the yeast/milk combo in the beginning to help the yeast wake up. We used fresh yeast the second time too for good measure. Secondly, leave the dough outside of the fridge in a draft-free spot (aka oven that's turned off) for like an hour before chilling it. This step gives the yeast time to set up before putting it back to sleep in the fridge. It rose considerably more that way by the time we took it out of the fridge next morning. Yielding fluffy, croissant-like danishes. :)Also, notes for what we added to the dough to give it flavor: 1tsp or so almond extract (for half the recipe) and half a grated Tonka bean. The cream cheese filling recipe by nw1653 (see below) is fantastic! Good luck and enjoy!"
"cherylwhit? When making in your bread maker, did you still have to refrigerate overnight?"
"so easy to make, and as stated melt in your mouth, the bun is so tender. also as stated they freeze really well. i made too large a ring, so the hole in the middle could not hold fruit filling."
"I just made these.. They turned out wonderful! I looked at lots of other recipes for a danish, then I found this one. Not a lot of work(made dough in my bread maker), and they look like something from a bakery! This is my favorite recipe for danishes now. I didn't have any cherries for my filling, but using another's idea for making my own filling using the apples I had here at home. Just an easy, pro recipe I think!! Will use this one from now on!! Thank you so much."
"NOTE: when you use the print feature. The directions leaves off the SUGAR and SALT for addition. I went back to the computer to see where they needed to be added. DO not leave out the 2 tsp of Salt and 1/3 cup of sugar. Just a heads up. GREAT recipe. Easy to assemble. Be sure to read the instructions on the screen and then if you print it off, compare closely."