Spokane, WA, Destination Wedding Photography | Family and Baby Photographer » Wedding and Lifestyle Photographer

Overnight Cherry Danish

okay so these are AMAZING!!! I have been doing a lot of baking and cooking and it is just so much fun to try new things. I am sorry I have not been blogging lately I just feel so bad. 🙁 I have just not been and it’s terrible. And then yesterday when I was going to blog my internet was down. So frustrating! I don’t even know how much I use my internet until I do not have it. And a day of corse, when I need it the most I do not have it. Oh well…..

So have I been up to lately? Well, I have been working for Bella Baby then editing photos like crazy. I have also been baby-sitting. And totally enjoying that because I miss hanging around children from being a nanny. They just always crack me up by what they do or what they say. That is pretty much it besides the insane amount of cooking I have been doing the last couple of days. Just trying to get it all in before I work this weekend.

Hope you all enjoy making this amazing little desert……..

Overnight Cherry Danish

“These flaky treats melt in your mouth and put a touch of holiday color on your table.”

Prep 1-1/2 hours + rising

Bake: 15 min. Yield: 3 Dozen

2 pkg. (¼ oz. each) active dry yeast

½ cup warm 2% milk

6 cups all-purpose flour

1/3 cup sugar

2 tsp. salt

1 cup cold butter

1 ½ cups warm half-and-half

6 egg yolks, beaten

2 cans (21 oz) cherry pie filling

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-in x 4-in rectangle; cut into 1-in x 4-in, strips.

Place two strips side by side; twist together. Shape into a ring; pinch 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 hangle, make a ½-in.-deep indentation in the center of each roll. Fill each with about 1 Tbsp. pie filling.

Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire rack to cool.


2 Tbsp. butter, softened

3 cups confectioners’ sugar

¼ tsp. vanilla extract

Dash Salt

4 to 5 Tbsp. half-and-half

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.




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