Dissolve active dry yeast in warm 2% milk and let it sit for about 5–10 minutes until frothy.

In a large mixing bowl, whisk together flour, sugar, and salt. Cut in cold butter until resembling coarse crumbs. Combine with the yeast mixture, warm half-and-half cream, and egg yolks to create a sticky dough. Refrigerate overnight.

The next day, remove the dough, divide it into four portions, roll into rectangles about 1/4-inch thick, and cut into long strips. Twist and shape into rings on greased baking sheets.

Cover the pastries loosely and let them rise in a warm place for about 45 minutes until doubled in size. Preheat oven to 350°F.

After rising, create small indentations and fill with cherry pie filling. Bake for 14–16 minutes until lightly golden brown.

Let the Danishes cool, then prepare icing by mixing confectioners’ sugar, softened butter, vanilla, and half-and-half. Drizzle over cooled pastries.