Step 1: Things You'll Need
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butte, cubed
1-1/2 cups warm half and half cream or milk (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling
2 tablespoons butter, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
4 to 5 tablespoons half and half cream (or milk)
In a small bowl, dissolve yeast in milk.
In a large bowl, combine flour, sugar, and salt. Cut in butter, using a pastry blender. Stir in cream (or milk) and egg yolks to form a sticky dough. Cover dough and refrigerate overnight.
The next day, divide the dough into quarters. Roll each quarter to an 18×4 inch rectangle and cut into 18 1-inch-wide strips. Twist two strips together and coil into a roll shape. Place on a greased baking sheet. Repeat with remaining strips.
Cover and let rise for 30-45 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 in a preheated 350 degree oven for 14-16 minutes, or until lightly browned.
For icing, beat butter until fluffy and stir in sugar, vanilla, salt, and cream. Drizzle over top of danishes.
Step 2: Yeast
Step 3: Flour, Sugar, and Salt
Step 4: Put in Butter
Step 5: Dough
Step 6: Dough Together
Stir it all together until you have a sticky, kind of shaggy dough.
Step 7: Cut Into 18x4 Inches Rectangles
Cover the dough, and put it in the fridge to sit overnight.
In the morning, drivide the dough into quarters and roll each quarter out into a rectangle that's about 18x4 inches.
Step 8: Cut in to Strips
Step 9: Let Them Rise One Last Time
Step 10: Putting in the Filling
Bake the Danishes for 14-16 minutes, or until they're lightly browned.