- 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 and egg yolks to form 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 two parchment lined baking sheets.
- 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 the danishes in a preheated 350F 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.
- Recipe makes 3 dozen, I cut it in half and made 16 small danish.
EASY CHERRY DANISHES
Now that finally science is popular, there is a new saying making the rounds: Everything has a reason and the reason is generally physics. Well maybe a little chemistry too. The original recipe has been running as Overnight Cherry Danishes. Calling these overnight may have been a mistake. I kept looking at the recipe year after year, mostly in cherry season, and thinking that they must be laborious, when in fact they aren't. The recipe is quite brilliant actually. And it’s all science folks, at least the reason why it works, even though it may have evolved by pure accident, for some random reason nobody knows or remembers. It had to be evolution pure and simple. The dough rests in the fridge over night, that is quite true, but what’s so remarkable about it is the minimal effort required to turn it into danishes!
You have seen something similar before, bakeries sell them with a wide variety of pie fillings and call them danishes, but they are more like very soft, very fluffy sweet rolls. These however were more aptly called danishes, in this part I have to agree with the title, these are definitely more like danishes than sweet rolls.
Commercial pie fillings make them even less complicated to make. Plus they will be brighter, thanks to red food coloring. Sorry I couldn't resist that. So despite what you may think this recipe makes a great weekend brunch item for the working stiff. All you need is one small and one medium sized bowl and a couple of cookie sheets. Literally just throw the ingredient into a bowl, mix it up and place it in the fridge for the night and next morning roll it, let it rise, spoon some pie filling on top and bake. The drizzled icing is superfluous, not really needed, even though it could delight a child, so yes it’s included as in the original recipe. Very nice. Long live Taste of Home!
2 packages active dry yeast
1/2 cup lukewarm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter, cubed
1-1/2 cups lukewarm half-and-half cream
6 egg yolks, lightly beaten
1 cup homemade cherry pie filling or 1 can cherry pie filling
2 Tbsp soft butter
3 cups icing sugar
1/4 tsp pure vanilla extract
dash of salt
4 to 5 Tbsp half-and-half cream
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!