Overnight Cherry Danish
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- 2 pkg
- active dry yeast (1/4 ounce each)
- 1/2 c
- warm 2% milk (110-115 degrees)
- 6 c
- all purpose flour
- 1/3 c
- 2 tsp
- 1 c
- cold butter, cubed
- 1 1/2 c
- warm half and half cream(70-80 degrees)
- egg yolks
- 1 can(s)
- cherry pie filling (21 ounces)
- 3 c
- powdered sugar
- 2 Tbsp
- butter, softened
- 1/4 tsp
- vanilla extract
- 1 dash(es)
- 4-5 Tbsp
- half and half cream
1In a small bowl, dissolve yeast in warm milk.
2In a large bowl, combine flour, sugar, and salt.
3Cut in butter until crumbly.
4Add yeast mixture, cream, and egg yolks; stir until mixture forms a soft dough (dough will be sticky).
5Refrigerate, covered, overnight.
6Punch down dough and turn onto a lightly floured surface; divide into four portions.
7Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
8Place two strips side by side; twist togehter. Shape into a ring and pinch ends together. Place 2-in apart on greased baking sheets. Repeat with remaining strips.
9Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
10Preheat oven to 350 degrees. Using the end of a wooden spoon handle, make a 1/2-in. deep intentation in the center of each Danish. fill each wiht about 1 tablespoon pie filling.
11Bake 14-16 minutes or until lightly browned. Remove from pnas to wire racks to cool.
12For icing, beat powdered sugar, butter, vanilla, salt, and enough cream to reach desired consistency. Drizzle over Danish.