Cherry Danish

Directions

1. 1
   In a large bowl, dissolve yeast in water.
2. 2
   Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth.
3. 3
   Add enough remaining flour to form a soft dough.
4. 4
   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. 5
   Place in a greased bowl, turning once to grease top.
6. 6
   Cover and let rise in a warm place until doubled, about 1 hour.
7. 7
   Punch dough down.
8. 8
   On a large floured surface, roll dough out to a 24-in.
9. 9
   x 16-in.
10. 10
    rectangle.
11. 11
    Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise.
12. 12
    Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.
13. 13
    Place dough in a greased bowl; cover and let rise 20 minutes.
14. 14
    On a floured surface, roll dough into a 16-in.
15. 15
    x 15-in.
16. 16
    rectangle.
17. 17
    Cut into 8-in.
18. 18
    x 3/4-in.
19. 19
    strips, coil into a spiral shape, tucking end underneath the coil.
20. 20
    Place in two greased 15-in.
21. 21
    x 10-in.
22. 22
    x 1-in.
23. 23
    baking pans.
24. 24
    Cover and let rise in a warm place until doubled, about 1 hour.
25. 25
    Beat remaining egg.
26. 26
    Make a depression in the center of each roll; brush with egg.
27. 27
    Fill with 1 tablespoon of pie filling.
28. 28
    Bake at 375 for 15-18 minutes or until golden brown.
29. 29
    Cool on a wire rack.
30. 30
    Combine the first three glaze ingredients; drizzle over rolls.
31. 31
    Sprinkle with almonds.