This recipe is located here. It can also be found on page 22 of December/January 2010 issue of Taste of Home.
This recipe did require some work, but boy were they amazing danish. They tasted like danish you would buy at a bakery. The recipe did make a ton of danish so in the future I would probably cut the recipe in half. I also think it would be great with apples or blueberries on top.
- 2 packages of (1/4 ounce each) active dry yeast
- 1/2 cup warm of 2% milk (110° to 115°)
- 6 cups of all-purpose flour
- 1/3 cup of sugar
- 2 teaspoons of salt
- 1 cup of cold butter
- 1-1/2 cups of warm half-and-half cream (110° to 115°)
- 6 egg yolks, beaten
- 1 can (21 ounces) of cherry pie filling
- 2 tablespoons of butter, softened
- 3 cups of confectioners' sugar
- 1/4 teaspoon of vanilla extract
- Dash salt
- 4 to 5 tablespoons of half-and-half cream
- In a small bowl, dissolve the yeast in the warm milk.
- In a large bowl, combine the flour, sugar and the salt.
- Cut in the butter until crumbly.
- Add the yeast mixture, cream and egg yolks.
- Stir the mixture until it forms a soft dough (the dough will be sticky).
- Cover and refrigerate overnight.
- Punch down the dough and divide into quarters.
- Roll each portion of dough into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.
- Place two strips side by side and twist together. Shape the dough into a ring. Pinch the 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 danish.
- Fill each danish with about 1 tablespoon of 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 rolls. Yield: 3 dozen.