Dissolve yeast in warm water in the bowl of a mixer. Let sit for five minutes.

Meanwhile, add the lemon juice to the warm milk. Add it to the yeast mixture, along with 1/4 cup butter, sugar, eggs, salt, vanilla, two cups flour, and dough enhancer, if using. Beat until smooth.

Stir in the remaining flour to form a soft dough. (Depending on the weather, you might need more or less flour.) Continue kneading for six to eight minutes, or until dough is smooth and elastic. Leave it in the mixing bowl (no need to dirty

another one!), cover, and let rise for about one hour.

Punch down the dough. On a lightly floured surface, roll the

dough into a very large rectangle. Dot half the surface with 1/4 cup butter, cut into small pieces; fold dough in half lengthwise. (Every time you dot the dough with butter, smooth it out very gently with a knife in that spot.)

Dot with more pieces of butter and fold lengthwise into thirds.

Dot with remaining butter and fold widthwise into thirds. You

should have a high, thick piece of layered dough. Roll dough into a large rectangle (if you’d like smaller pastries, cut the dough in half before rolling).

Sprinkle lightly with cinnamon and sugar. Roll it up, jelly roll

style, until you have a long log. Slice into buns and place on a

Gefen Parchment Paper-lined baking sheet. Cover and let rise

for 40 minutes, or until doubled.

Halfway through, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Mix cheese and sugars in a bowl.

Beat egg for glazing and brush tops of buns. Make an indentation in the center of each, using two fingers. Top with a spoonful of cheese filling and a generous dollop of cherry pie filling. Bake for 18 minutes, or until golden brown. These Danish freeze well.