Cherry Danish

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 3/4 cup shortening, divided
• 1/3 cup sugar
• 3 large eggs, room temperature, divided use
• 1 teaspoon salt
• 1/4 teaspoon each ground mace, lemon extract and vanilla extract
• 4 to 4-1/2 cups all-purpose flour
• 1 can (21 ounces) cherry pie filling
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons whole milk
• 1/3 cup chopped almonds

1. In a large bowl, dissolve yeast in water. 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.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
4. On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
5. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375u0b0 for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the first 3 glaze ingredients; drizzle over rolls. Sprinkle with almonds.

active dry yeast, warm water, milk, shortening, sugar, eggs, salt, ground mace, flour, cherry pie filling, sugar, vanilla, milk, almonds

Taken from www.tasteofhome.com/recipes/cherry-danish/ (may not work)