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active dry yeast (1/4 ounce each)
warm 2% milk (110-115 degrees)
warm half and half cream(70-80 degrees)
cherry pie filling (21 ounces)
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 and 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 togehter. 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 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.
Bake 14-16 minutes or until lightly browned. Remove from pnas to wire racks to cool.
For icing, beat powdered sugar, butter, vanilla, salt, and enough cream to reach desired consistency. Drizzle over Danish.