Cherry Danish
Source of Recipe
Internet
List of Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water
1 cup warm milk
3/4 cup shortening, divided
1/3 cup sugar
3 eggs
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
4 cups all-purpose flour, more as needed
1 can (21 ounces) cherry pie filling
***GLAZE***
1 1/2 cup confectioners' sugar
2 tablespoons milk, more as needed
1/2 teaspoon vanilla extract
1/3 cup chopped almonds
Recipe
In a mixing bowl, dissolve yeast in water. Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 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.
Punch dough down. On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times width-wise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
On a floured surface, roll dough into a 16-in. x 15-in. rectangle. Cut into 8-in. x 3/4-in. strips; coil into a spiral shape, tucking end underneath the coil.
Place in two greased baking pans. Cover and let rise in a warm place until doubled, about 1 hour. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon of pie filling. Bake at 375 degrees for 15-18 minutes or until golden brown. Cool on a wire rack.
Combine the first three glaze ingredients; drizzle over rolls. Sprinkle with almonds.
YIELD: 40
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