Tuesday, February 8, 2011

Overnight Danish

4 1/2 tsp dry active yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can pie filling, any flavor (pudding also works)
Icing (see recipe below)

Dissolve yeast in warm milk. Combine flour, sugar, and salt in a large bowl. Cut in butter. Add the yeast mixture, half and half, and egg yolks. Stir until mixture forms a soft dough (will be sticky). Cover and refrigerate overnight.
Punch dough down. Divide into quarters. Roll each portion into an 18" x 4" rectangle. Cut into 1" x 4" strips. Place two strips side by side. Twist together. Shape into a ring, and pinch ends together. Repeat with remaining strips. Place 2" 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" deep indentation in the center of each roll. Fill each with about 1 Tbsp pie filling. Bake at 350 for 14-16 minutes, until lightly browned. Remove from pans and cool on wire racks. Drizzle icing over rolls.

2 Tbsp butter, softened
3 cups confectioners' sugar
1/4 tsp vanilla
dash salt
4-5 Tbsp half and half cream

Beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.

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