Best Overnight Cherry Danish Recipes

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OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. -Leann Sauder, Tremont, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 3 dozen.

Number Of Ingredients 15

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 large egg yolks, room temperature
1 can (21 ounces) cherry pie filling
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Steps:

  • 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 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 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 confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

Exchange the cherry pie filling for your favorite flavor...or even cream cheese.

Provided by Jody Clayton

Categories     Other Breakfast

Time 1h45m

Number Of Ingredients 15

2 pkg active dry yeast (1/4 ounce each)
1/2 c warm 2% milk (110-115 degrees)
6 c all purpose flour
1/3 c sugar
2 tsp salt
1 c cold butter, cubed
1 1/2 c warm half and half cream(70-80 degrees)
6 egg yolks
1 can(s) cherry pie filling (21 ounces)
ICING
3 c powdered sugar
2 Tbsp butter, softened
1/4 tsp vanilla extract
1 dash(es) salt
4-5 Tbsp half and half cream

Steps:

  • 1. In a small bowl, dissolve yeast in warm milk.
  • 2. In a large bowl, combine flour, sugar, and salt.
  • 3. Cut in butter until crumbly.
  • 4. Add yeast mixture, cream, and egg yolks; stir until mixture forms a soft dough (dough will be sticky).
  • 5. Refrigerate, covered, overnight.
  • 6. Punch down dough and turn onto a lightly floured surface; divide into four portions.
  • 7. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
  • 8. Place two strips side by side; twist togehter. Shape into a ring and pinch ends together. Place 2-in apart on greased baking sheets. Repeat with remaining strips.
  • 9. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  • 10. Preheat oven to 350 degrees. Using the end of a wooden spoon handle, make a 1/2-in. deep intentation in the center of each Danish. fill each wiht about 1 tablespoon pie filling.
  • 11. Bake 14-16 minutes or until lightly browned. Remove from pnas to wire racks to cool.
  • 12. For icing, beat powdered sugar, butter, vanilla, salt, and enough cream to reach desired consistency. Drizzle over Danish.

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Sweet Breads

Number Of Ingredients 15

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

Steps:

  • 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 confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

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