Overnight sensation

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Houseguests will be royally impressed with this breakfast offering. Prepare the dough the night before, then pop the danish into the oven just before your guests rise and shine for the day. Find more breakfast recipes at www.TasteofHome.com

Overnight Cherry Danish

Servings: 36

Prep: 1-1/2 hours + rising

Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry 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 (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling


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

Directions

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 handle, make a 1/2-inch indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.

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

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.

Nutrition Facts: 1 Danish equals 218 calories, 8 g fat (5 g saturated fat), 55 mg cholesterol, 188 mg sodium, 33 g carbohydrate,