OVERNIGHT CHERRY DANISH

2 pkgs (1/4-oz each) active dry yeast

1/2 cup warm 2%milk (110-115 degrees)

6 cups all-purpose flour

1/3 cup sugar

2 tsp salt

1 cup cold butter, cubed

1 1/2 cups warm half-and-half cream (79-80 degrees)

6 egg yolks

1 can (21-oz) cherry pie filling

ICING:

3 cups confectioners' sugar

2 tbsp butter, softened

1/4 tsp vanilla extract 

Dash salt

4 to 5 tbsp 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 (the dough will be sticky). Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface and divide into 4 portions. Roll each portion into an 18x4-inch rectangle, cut into 4x1-inch strips.

Place two strips side by side and twist together. Shape into a ring and pinch ends together. Place 2-inches apart on a greased or parchment-lined baking sheets. Repeat with remaining strips. Cover with kitchen towels and 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-inch-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake for 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 icing over the Danish.

basic recipe and photo TOH 2010