Cherry Danish

Name: Cherry Danish
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 3/4 cup shortening, divided; 1/3 cup sugar; 3 large eggs, room temperature, divided use; 1 teaspoon salt; 1/4 teaspoon each ground mace, lemon extract and vanilla extract; 4 to 4-1/2 cups all-purpose flour; 1 can (21 ounces) cherry pie filling; 1-1/2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons whole milk; 1/3 cup chopped almonds

14 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
3/4 cup shortening, divided
1/3 cup sugar
3 large eggs, room temperature, divided use
1 teaspoon salt
1/4 teaspoon each ground mace, lemon extract and vanilla extract
4 to 4-1/2 cups all-purpose flour
1 can (21 ounces) cherry pie filling
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons whole milk
1/3 cup chopped almonds

Directions

1

In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
4

On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
5

Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the first 3 glaze ingredients; drizzle over rolls. Sprinkle with almonds.