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Overnight Cherry Danish

Total Time

Prep: 1-1/2 hours + chilling Bake: 15 min.

Makes

3 dozen

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Overnight Cherry Danish Recipe photo by Taste of Home
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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 large egg yolks, room temperature
  • 1 can (21 ounces) cherry pie filling
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 4 to 5 tablespoons half-and-half cream

Directions

  1. 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.
  2. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
  3. Place 2 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.
  4. 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.
  5. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

Nutrition Facts

1 danish: 218 calories, 8g fat (5g saturated fat), 55mg cholesterol, 188mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 3g protein.

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