Cherry Danish

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.

3. 3

   Add enough remaining flour to form a soft dough.

4. 4

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

5. 5

   Place in a greased bowl, turning once to grease top.

6. 6

   Cover and let rise in a warm place until doubled, about 1 hour.

7. 7

   Punch dough down.

8. 8

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

9. 9

   x 16-in.

10. 10

    rectangle.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

    x 15-in.

16. 16

    rectangle.

17. 17

    Cut into 8-in.

18. 18

    x 3/4-in.

19. 19

    strips, coil into a spiral shape, tucking end underneath the coil.

20. 20

    Place in two greased 15-in.

21. 21

    x 10-in.

22. 22

    x 1-in.

23. 23

    baking pans.

24. 24

    Cover and let rise in a warm place until doubled, about 1 hour.

25. 25

    Beat remaining egg.

26. 26

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

27. 27

    Fill with 1 tablespoon of pie filling.

28. 28

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

29. 29

    Cool on a wire rack.

30. 30

    Combine the first three glaze ingredients; drizzle over rolls.

31. 31

    Sprinkle with almonds.

* Per serving · 4 servings · Values may vary.