Overnight Cherry Danish Recipe

Photo by: Taste of Home In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.

Bake at 350° for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over warm rolls. Yield: 3 dozen.