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1
Warm milk to about 100 degrees, add a pinch of a sugar and the package of yeast. Let bloom
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2
In a large bowl mix flour, almond meal, sugar and salt
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3
Once the yeast is activated add the milk mixture and the melted butter to the dry ingredients. mix to combine
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4
transfer the dough out onto a floured surface and knead until the dough is smooth
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5
place the dough in a greased bowl, cover with plastic wrap and let rise until it has doubled in size, about 1 hour
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6
while the dough is rising make the filling. Place the jam and frozen cherries in a bowl and microwave until the jam is loose. add the lemon juice and the flour mix and set aside.
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7
get out your largest kitchen towel and cover generously with flour.
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8
place the risen dough on the towel and begin rolling until the dough is about the size of the cloth.
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9
spread the filling out over the entire surface of the dough
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10
gently roll the dough up into a log
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11
to shape the dough make the log into a U-shape and the twist
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12
place the dough on a lined sheet pan cover with plastic wrap and let rise for at least an hour, preferably over night. It will double to triple in size
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13
When ready to bake, preheat the oven to 400u00b0 and mix the egg and cream together. Brush the egg mixture over the entire dough.
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14
sprinkle the almonds over the pastry and place small cubes of the butter throughout the topping.
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15
last, drizzle about a tablespoon of honey over the almonds
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16
place in the oven and bake for 30 minutes rotating half way through, if the dough looks dry, drizzle more honey over the danish
