With a buttery, downy crumb, and layers of almond and cherry filling, this danish is remarkably easy to make. The dough, with its larding of butter and milk, is soft and easy to manage. And if you don't feel like kneading, then don't. Just cover the dough and let it proof overnight in the fridge. But be aware that it makes two twists, or else you'll wind up with a massive loaf—the McMansion of danishes! Get the recipe at Food52.