Ingredients: |
Ingredients: 2 pkg. (1/4 ox each) active dry yeast
1/2 c warm low-fat milk (110 - 115 degrees)
6 cups all purpose or bread flour
1/3 cup white sugar
2 tsp salt
1 cup cold butter, cubed
1 1/2 cups warm half-and-half cream (70-80 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
4-5 TBSP half-and-half cream
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Directions: |
Directions:1. 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.
2. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1 strips.
3. 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.
4. Preheat oven to 350ºF. Using the end or a wooden spoon handle, make a 1/2-in-deep indentation in the center of each Danish. Fill each with about 1 TBSP pie filling. Bake for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
5. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle icing over Danish.
© Taste of Home |
Personal
Notes: |
Personal
Notes: These are way better than any bakery Danish and really quite easy. I love that they can be frozen after shaping into rings. When needed, remove from freezer and let rise until doubled. (Allow extra time for this since they are frozen.) Then fill with cherry filling and bake.
In my opinion, the frosting recipe makes WAY too much. I use less than half the recipe. This is great to make ahead for company!
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