CHERRY CHEESE DANISH RING

Steps:

• Dough:.
• In measuring cup combine milk, sugar and yeast.
• Let stand until frothy, 5 minutes.
• In large bowl combine flour, salt, and cardamom.
• With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
• Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
• Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
• Turn dough out onto lightly floured surface.
• Roll out into 20x9" rectangle, re-flouring dough as needed.
• With long side of dough facing you, fold short sides over in thirds.
• Wrap; chill 30 minutes.
• Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
• Repeat folding.
• Wrap; chill 30 minutes.
• Repeat rolling and folding two more times.
• Wrap and chill until ready to use, at least 45 minutes.
• Filling:.
• Preheat oven to 375 degrees.
• Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
• Roll out dough into 24x9" rectangle.
• Spread cheese mixture down center of dough in 22x3" strip.
• Fold 1 long side of dough over filling; brush with water.
• Fold remaining dough over, gently pressing to attach.
• Line baking sheet with parchment paper.
• Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
• With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
• Using knife to help separate, twist each piece slightly to expose filling inside.
• Beat remaining yolk with 1 tbsp water; brush over ring.
• Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
• Remove from oven; spoon cherry filling over top of each cut.
• Bake until filling is hot, about 5 minutes.
• Cool on pan on rack 10 minutes.
• Remove from pan; cool completely on rack.
• Glaze:.
• Combine powdered sugar with milk and drizzle over ring.