Cherry Danish

Ingredients

• 1 (1/4 ounce) package active dry yeast

• 1/4 cup warm water (110 to 115 )
• 1 cup warm milk (110 to 115 )
• 3/4 cup shortening, divided
• 1/3 cup sugar
• 3 eggs
• 1 teaspoon salt
• 1/4 teaspoon ground mace
• 1/4 teaspoon lemon extract
• 1/4 teaspoon vanilla extract
• 4-4 1/2 cups all-purpose flour

• 1 (21 ounce) can cherry pie filling

GLAZE

• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk
• 1/3 cup chopped almonds

Directions

1. 1

   In a large bowl, dissolve yeast in water.

2. 2

   Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

3. 3

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

4. 4

   Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

5. 5

   Punch dough down.

6. 6

   On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle.

7. 7

   Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise.

8. 8

   Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.

9. 9

   Place dough in a greased bowl; cover and let rise 20 minutes.

10. 10

    On a floured surface, roll dough into a 16-in. x 15-in. rectangle.

11. 11

    Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil.

12. 12

    Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.

13. 13

    Beat remaining egg.

14. 14

    Make a depression in the center of each roll; brush with egg.

15. 15

    Fill with 1 tablespoon of pie filling.

16. 16

    Bake at 375° for 15-18 minutes or until golden brown.

17. 17

    Cool on a wire rack.

18. 18

    Combine the first three glaze ingredients; drizzle over rolls.

19. 19

    Sprinkle with almonds.