Overnight Cherry Danish

2 packages active dry yeast

1/2 cup warm milk (I used non-fat)

6 cups flour

1/3 cup sugar

2 tsp salt

1 cup cold butter

1 1/2 cups warm half-and-half cream (I used non-fat)

6 egg yolks beaten

1 can cherry pie filling (I used raspberry)

ICING:

2 Tbsp butter

3 cups powdered sugar

1/4 tsp almond extract

dash salt

4-5 Tbsp half-and-half cream

Dissolve yeast in warm milk. Combine flour, sugar, and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be very sticky-like cookie dough). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18x4 inch rectangle; cut into 1x4inch strips. (I had to use a little bit of flour.)

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Cover and let rise until doubled, about 45 minutes.

Using end of a wooden spoon, make a 1/2 in deep indentation in center of each roll. Fill each with about 1 Tbsp pie filling.

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

Drizzle icing over rolls. Yield: 3 dozen.

These were very good! It will be a once a year tradition to make these.

Recipe from tasteofhome