overnight cherry danish

Name: Overnight Cherry Danish
Prep time: 1 h 30 min
Cook time: 15 min
Yield: 36
Cuisine: American
Ingredients: 2 package(s) (1/4 ounce each) active dry yeast; 1/2 cup(s) warm 2% milk (110° to 115°); 6 cup(s) all purpose flour; 1/3 cup(s) sugar; 2 teaspoon(s) salt; 1 cup(s) cold butter, cubed; 1 1/2 cup(s) warm half-and-half cream (70° to 80°); 6 - egg yolks, lightly beaten; 1 can(s) 21 ounces cherry pie filling; ## FOR THE ICING; 2 tablespoon(s) butter, softened; 3 cup(s) powdered sugar; 1/4 teaspoon(s) vanilla; dash(es) salt; 4-5 tablespoon(s) half and half cream

23 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on May 28, 2015

From my Mamaw's recipe collection.

Rate

prep time 1 Hr 30 Min

cook time 15 Min

method Bake

yield 36 serving(s)

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 - egg yolks, lightly beaten
1 can 21 ounces cherry pie filling
FOR THE ICING
2 tablespoons butter, softened
3 cups powdered sugar
1/4 teaspoon vanilla
dash salt
4-5 tablespoons half and half cream

How To Make overnight cherry danish

Step 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.

Step 2

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.
Step 3

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.
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