OVERNIGHT CHERRY DANISH

Overnight Cherry Danish image

Provided by Chrystal Cackler @journeyrock92

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.