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I enjoy serving Cherry Danish Loaves on Christmas morning or for a special brunch, perhaps for Mother’s Day. I always make them the day before, and then give two of the loaves as gifts. Of course, I save two for ourselves, as our kids really love this Danish-style sweet bread.
This lightly sweet bread wraps around a delicious cream cheese and cherry pie filling. It’s so yummy and goes perfect with an egg casserole or quiche when you want something special for your family. Because it makes 4 loaves, it will easily feed 24 people, which makes it perfect for a potluck brunch.
You may believe that bread loaves are complicated to make, but you might be surprised at how simple they are to prepare. Once you’ve made them a time or two, you’ll understand and hopefully, will be more inclined to try such recipes.
Ingredients for Cherry Danish Loaves
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Instructions for Making This Recipe
Gather the first seven ingredients so that you have everything close at hand on the counter or table.
Make the Dough
In a medium saucepan, heat the sour cream, water, and butter to 110-115°F. Place butter mixture in a large mixing bowl. Add granulated sugar and large eggs. Mix well. Gradually add yeast and all-purpose flour, mixing well until the dough comes together in a ball. Do not knead. Cover and refrigerate for 6-8 hours.
Prepare the Filling
When you’re ready to make the loaves, preheat oven to 350°F.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, large egg, and vanilla extract until smooth. Set aside.
Assemble the Loaves
Turn cold dough onto a lightly floured surface. Divide into four portions. Roll each into a 12″ x 8″ rectangle.
Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over the cream cheese.
I’ve always used cherry pie filling for this Danish, until this past year when I tried making it with raspberry pie filling. Oh my! It was delicious and may be my new favorite. Be fearless and try new things. Maybe even blueberry pie filling!
Fold ends of the dough over the filling. Follow this by folding the dough lengthwise into thirds. Pinch side seam and ends to seal. Place seam down on a baking sheet lined with parchment paper or silicone baking mats. (You will use two baking sheets, with 2 loaves on each pan.)
With a pair of sharp kitchen shears, make several 1-in diagonal cuts near the center of each loaf.
Bake in preheated oven for 20-25 minutes or until lightly browned. Remove from oven and cool on wire racks.
Make The Glaze
While the loaves are baking, prepare the glaze. In a small bowl, combine powdered sugar, whole milk, and almond extract. Whisk together until smooth and creamy.
Drizzle the glaze over warm loaves. Refrigerate until ready to serve. This recipe will make 4 loaves and lovely gifts at Christmas or other times of year. Serve slices of Cherry Danish Loaves on a pretty platter for a weekend breakfast or brunch.
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Cherry Danish Loaves
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup sour cream
- 1/2 cup warm water
- 1/2 cup butter (cubed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon instant yeast
- 4 cups all-purpose flour
Filling
- 8 oz cream cheese (room temperature)
- 1/3 cup granulated sugar
- 1 whole egg
- 1 teaspoon almond extract
- 21 oz cherry pie filling (or raspberry pie filling)
Glaze
- 1 cup powdered sugar
- 1/8 cup whole milk
- 1 teaspoon almond extract
Instructions
- Gather first seven ingredients so that you have everything close at hand on the counter or table.
Make the Dough
- In medium saucepan, heat sour cream, water, and butter to 110-115°F.
- Place butter mixture in a large mixing bowl. Add granulated sugar and large eggs. Mix well. Gradually add yeast and all-purpose flour, mixing well. Do not knead.
- Cover and refrigerate for 6-8 hours.
Prepare the Filling
- When you are ready to assemble the loaves, preheat oven to 350℉.
- In a large mixing bowl, beat softened cream cheese, granulated sugar, large egg and vanilla extract until smooth. Set aside.
Assemble the Loaves
- Turn cold dough onto lightly floured surface. Divide into four portions. Roll each into a 12" x 8" rectangle.
- Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over the cream cheese.
- Fold edges of the dough over the filling. Next, fold the dough lengthwise into thirds. Pinch side seam and ends to seal.
- Carefully roll the loaf over, so it's seam-side down on a baking sheet lined with parchment paper or silicone baking mats. (You will use two baking sheets, with 2 loaves on each pan.)
- With a pair of sharp kitchen shears, make several 1-in diagonal cuts near the center of each loaf.
- Bake in preheated oven for 20-25 minutes or until lightly browned. Remove from oven and cool on wire racks.
Make The Glaze
- While the loaves are baking, prepare the glaze. In a small bowl, combine powdered sugar, whole milk, and almond extract. Whisk together until smooth and creamy.
- Drizzle the glaze over warm loaves. Refrigerate until ready to serve. Makes 4 loaves. Each loaf will serve approximately 6 people.
Notes
Nutrition
This looks lovely! It would be great for Mothers’ Day.
Thanks, Susie! We enjoy this Cherry Danish. It’s perfect for any special occasion.