Overnight Cherry Danish Recipe

cherry danish
These rolls with their cherry-filled centers melt in your mouth and put a touch on holiday color on your table.  They store well, unfrosted, in the freezer.

2 packages (1/4 oz. each) active dry yeast
1/2 cup warm 2% milk
6 cups all-purpose flour
1/3 cup sugar
2 tspn salt
1 cup cold butter, cubed
1 1/2 cups warm half-and-half cream
6 egg yolks, lightly beaten
1 can (21 oz.) cherry pie filling

2 tbsp butter, softened
3 cups confectioners' sugar
1/4 tspn vanilla extract
dash of salt
4 to 5 tbsp half-and-half cream

  1. In a small bowl, dissolve yeast in warm milk.  In a large bowl, combine the flour, sugar, and salt.  Cut in butter until crumbly.  Add the yeast mixture, cream, and egg yolks;  stir until mixture forms a soft dough (dough will be sticky).  Cover and refrigerate overnight.
  2. Punch down the dough; divide into quarters.  Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.
  3. Place 2 strips side by side; twist together.  Shape into a ring; pinch ends together.  Repeat with remaining strips.  Place 2  inches apart  on greased baking sheets.  Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each roll.  Fill each with about a tbsp of cherry pie filling.
  5. Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned.  Remove from pans to wire racks to cool.
  6. For icing, in a large bowl, beat butter until fluffy.  Gradually beat in the confectioners' sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.  Drizzle over warm rolls.
Recipe courtesy of Taste of Home Best Loved Recipes and Leann Sauder of Tremont, IL 
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