Cherry Danish

Directions

1. In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough another 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
4. On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil each strip into a spiral shape, tucking ends underneath. Place spirals in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 375°. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill each depression with 1 tablespoon pie filling. Bake for 15-18 minutes or until golden brown. Cool on a wire rack. Combine confectioners’ sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.