Overnight Cherry Danish

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm 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  or cream (70° to 80°)

6 egg yolks

1 can (21 ounces) cherry pie filling

ICING:

3 cups powdered sugar

2 tablespoons butter, softened

1/4 teaspoon vanilla extract

Dash salt

4 to 5 tablespoons 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. 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.

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 powdered sugar, butter,

 

 vanilla, salt and enough cream to reach desired consistency.

 

 Drizzle over Danish.

 

 Makes 3 dozen.