1 Cup milk
1 Package instant yeast
1/2 Cup sugar
3 Cups flour
1/2 cup almond meal
1 teaspoon salt
1/2 stick butter, melted
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 8.5oz container of sour cherry jam
1 cup frozen cherries
1/4 cup flour
juice of 1 lemon
1 tablespoon cream
1/2 cup blanched slivered almonds
1 tablespoon butter
1 tablespoon honey, or as needed
Warm milk to about 100 degrees, add a pinch of a sugar and the package of yeast. Let bloom
In a large bowl mix flour, almond meal, sugar and salt
Once the yeast is activated add the milk mixture and the melted butter to the dry ingredients. mix to combine
transfer the dough out onto a floured surface and knead until the dough is smooth
place the dough in a greased bowl, cover with plastic wrap and let rise until it has doubled in size, about 1 hour
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.
get out your largest kitchen towel and cover generously with flour.
place the risen dough on the towel and begin rolling until the dough is about the size of the cloth.
spread the filling out over the entire surface of the dough
gently roll the dough up into a log
to shape the dough make the log into a U-shape and the twist
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
When ready to bake, preheat the oven to 400° and mix the egg and cream together. Brush the egg mixture over the entire dough.
sprinkle the almonds over the pastry and place small cubes of the butter throughout the topping.
last, drizzle about a tablespoon of honey over the almonds
place in the oven and bake for 30 minutes rotating half way through, if the dough looks dry, drizzle more honey over the danish
let cool before slicing