Overnight Cherry Danish

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm 2% milk (110-115 degrees)
6 c. all-purpose flour
1/3 c. sugar
2 tsp. salt
1 c. cold butter, cubed
1 1/2 c. warm half-and-half cream (70-80 degrees)
6 egg yolks
1 can (21 oz.) cherry pie filling
ICING:
3 c. confectioners' sugar
2 Tbsp. butter, softened
1/4 tsp. vanilla extract
Dash salt
4-5 Tbsp. half-and-half cream

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

Punch down dough.  Turn onto a lightly floured surface; divide into four portions.  Roll each portion into an 18x4 inch rectangle; cut into 4x1 inch strips.

Place 2 strips side by side; twist together.  Shape into a ring and pinch ends together.  Place 2 inches apart on greased baking sheets.  Repeat with remaining strips.  Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees.  Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each danish.  Fill each with about 1 Tbsp. pie filling.  Bake for 14-16 minutes or until lightly browned.  Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency.  Drizzle icing over each danish.