Cherry Cheese Danish Ring - cooking recipe

Ingredients

Dough
3/4 cup warm milk (105-115 degrees)
1/4 cup sugar
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup butter, cut into 3/4 inch pieces
2 eggs
Filling
1 (7 1/2 ounce) package farmer cheese or (7 1/2 ounce) package well-drained cottage cheese
1/4 cup sugar
3 tablespoons all-purpose flour
2 egg yolks, divided
1 teaspoon grated lemon, zest of
1/4 teaspoon ground nutmeg
1/2 cup canned cherry pie filling, mashed
Glaze
1/2 cup powdered sugar
1 tablespoon milk

Preparation

Dough:
In measuring cup combine milk, sugar and yeast.
Let stand until frothy, 5 minutes.
In large bowl combine flour, salt, and cardamom.
With pastry blender cut in better until well distributed with some 1/2\" pieces remaining.
Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
Turn dough out onto lightly floured surface.
Roll out into 20x9\" rectangle, re-flouring dough as needed.
With long side of dough facing you, fold short sides over in thirds.
Wrap; chill 30 minutes.
Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9\" rectangle.
Repeat folding.
Wrap; chill 30 minutes.
Repeat rolling and folding two more times.
Wrap and chill until ready to use, at least 45 minutes.
Filling:
Preheat oven to 375 degrees.
Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
Roll out dough into 24x9\" rectangle.
Spread cheese mixture down center of dough in 22x3\" strip.
Fold 1 long side of dough over filling; brush with water.
Fold remaining dough over, gently pressing to attach.
Line baking sheet with parchment paper.
Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
With scissors cut about 3/4\" through outer edge every 1\" all the way around to allow filling to peak through while it bakes.
Using knife to help separate, twist each piece slightly to expose filling inside.
Beat remaining yolk with 1 tbsp water; brush over ring.
Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
Remove from oven; spoon cherry filling over top of each cut.
Bake until filling is hot, about 5 minutes.
Cool on pan on rack 10 minutes.
Remove from pan; cool completely on rack.
Glaze:
Combine powdered sugar with milk and drizzle over ring.