Easy Cherry Danish

Preparation

1. Mix the flour, sugar and salt in a bowl.
2. Add the cubes of cold butter to the bowl until the mixture has a crumbly texture.
3. Add the quick rising yeast.
4. In a separate bowl, whisk together the cream and the egg yolks. Pour into the dry mixture and stir until the dough becomes sticky and soft. Turn out onto a lightly floured surface and knead dough, sprinkling flour on surface as needed (to make it easier to handle), until the dough becomes smooth and elastic (about 8 – 10 minutes).
5. Lightly oil a large clean bowl and place the dough ball inside the bowl. Swirl it around so it gets coated with the oil then turn it right-side up. Cover with a clean tea towel and put in a warm draft-free place. Let it rise until it doubles in size (about 1 – 1 ½ hours).
6. Punch down the dough and turn out onto a lightly floured surface. Divide the dough into two equally sized pieces. Roll one piece of dough into a 20” x 4” rectangle. Cut the rectangle into 4”x 1” strips. Repeat with the other piece of dough.
7. Place two strips side by side and twist together. Form into a ring and pinch the ends together forming a circle. Repeat with the remaining strips. Place 2 inches apart on flat baking sheets lined with parchment paper. Cover with clean tea towels and let rise in a warm, draft-free spot until doubled (40 minutes).
8. Preheat the Memphis Pellet Grill to 350° F.
9. Create a shallow indentation in the center of each Danish and spoon about 1 tbsp of pie filling into each Danish.
10. Bake approximately 15 minutes on the lower rack of the Memphis, lid down, until lightly browned. Cool on wire racks.
11. To make the icing, mix together the icing sugar, soft butter, vanilla, and enough half & half cream to make a thin icing. Drizzle icing over cooled Danish.
12. Yield is around 20 Danishes