Name: Cherry Danish
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110° to 115°) -; 1 cup warm 2% 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 -; Glaze: -; 1-1/2 cups confectioners' sugar -; 1/2 teaspoon vanilla extract -; 2 to 3 tablespoons 2% milk -; 1/3 cup chopped almonds -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Danish

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 1 cup warm 2% milk (110° to 115°) -

4. 3/4 cup shortening, divided -

5. 1/3 cup sugar -

6. 3 large eggs, room temperature, divided use -

7. 1 teaspoon salt -

8. 1/4 teaspoon each ground mace, lemon extract and vanilla extract -

9. 4 to 4-1/2 cups all-purpose flour -

10. 1 can (21 ounces) cherry pie filling -

11. Glaze: -

12. 1-1/2 cups confectioners' sugar -

13. 1/2 teaspoon vanilla extract -

14. 2 to 3 tablespoons 2% milk -

15. 1/3 cup chopped almonds -

How to cook deliciously - Cherry Danish

1. Stage

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

2. Stage

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. Stage

Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough another 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. Stage

Grease two 15x10x1-in. baking pans; set aside. On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil each strip into a spiral shape, tucking ends underneath. Place spirals in prepared pans; cover and let rise in a warm place until doubled, about 1 hour.

5. Stage

Preheat oven to 375°. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill each depression with 1 tablespoon pie filling. Bake for 15-18 minutes or until golden brown. Cool on a wire rack. Combine confectioners’ sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.