Cherry Danish

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Cherry Danish

Cherry Danish


  • 2 packages (1/4 ounce each) Baking Yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 6 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1-1/2 cups warm half-and-half cream (70° to 80°)
  • 6 egg yolks
  • 1 can (21 ounces) cherry pie filling


  • 3 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 4 to 5 tablespoons half-and-half cream


  1. In a small bowl, dissolve yeast in warm milk.
  2. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly.
  3. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
  4. Punch down dough. Turn onto a lightly floured surface; divide into four portions.
  5. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.
  6. Place two strips side by side; twist together.
  7. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips.
  8. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  9. Preheat oven to 350°.
  10. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish.
  11. Fill each with about 1 tablespoon pie filling.
  12. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.


  1. In a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency.
  2. Drizzle over Danish.

Makes 3 dozen.

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