Ingredient:

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm 2% milk (110° to 115°)
• 6 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons salt
• 1 cup cold butter, cubed
• 1-1/2 cups warm half-and-half cream (70° to 80°)
• 6 large egg yolks, room temperature
• 1 can (21 ounces) cherry pie filling
• ICING:
• 3 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1/4 teaspoon vanilla extract
• Dash salt
• 4 to 5 tablespoons half-and-half cream