Easter Cherry Danish
Why I Love This Recipe
Freshly baked cherry danish is a wonderful Easter breakfast
tradition. Making this overnight cherry danish recipe is easy, delectable, and a great way to spoil your family. Create the dough for the danish the night before and then bake them in the morning for a scrumptious no-fuss Easter treat.
Ingredients You'll Need
For the Danish and filling:
2 packages (1/2 ounce total) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
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 (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling
For the Icing:
2 Tbsp. butter, softened
3 cups confectioners' sugar
1/4 tsp. pure vanilla extract
Sprinkle of salt
4 or 5 Tbsp. half-and-half
Dissolve yeast in warm milk in a large bowl. Next, in a separate large bowl, combine the flour, sugar and salt. Add the butter, cutting it in until the mixture is crumbly. Add the yeast mixture, cream, and egg yolks. Stir the mixture until the dough is soft and sticky. Cover the bowl and refrigerate overnight.
Remove the dough from the refrigerator. Punch down dough and divide it into four parts. Roll each portion into an 18-inch. X 4-inch rectangle, then cut each rectangle into cut into 1-inch x 4-inch strips. Place two strips side by side and twist them together. Next, shape the twist into a ring, pinching the ends together. Repeat with remaining strips. Place the danishes 2 inches apart on greased baking sheets. Cover the danishes and let them rise in a warm place until they are double the size (about 45 minutes).
Next, make a 1/2-in.-deep indentation in the center of each roll using the end of a wooden spoon. Fill each danish with 1 tablespoon of the pie filling. Bake in a 350 degree oven for about 14-16 minutes or until lightly browned. Remove the danishes from the baking sheets and add to wire racks to cool.
Now create the icing: Beat the butter in a large bowl until the butter is fluffy. Add in the confectioners' sugar a little at a time. Then add in the vanilla and salt. Add the cream by the tablespoon until the icing is the right consistency for drizzling. Drizzle the icing over rolls.