Danish pastry wreath1

1 1/2 c  butter or margarine, softene
    1/4 c  All-purpose flour
    3/4 c  Milk
    1/3 c  Sugar
      1 ts Salt
      2 pk Dry yeast
    1/2 c  Warm water
           (105 to 115 degrees)
      1    Egg
           About
  3 3/4 c  All-purpose flour
           Candied cherries (optional)
           Almond filling
           Glaze
           Almond filling and glaze--
 
  Christmas.  Reference recipes on Danish Pastry Wreath2
  Beat butter and 1/4 cup flour until smooth and fluffy.
  Place wax paper on a large, wet baking sheet. Spread
  butter mixture evenly into a 12- x 8-inch rectangle on
  wax paper. Chill well.Combine milk, sugar, and salt in
  a saucepan; heat until sugar dissolves. Cool to 105 to
  115 degrees.Dissolve yeast in warm water in a large
  mixing bowl; let stand 5 minutes. Stir in milk
  mixture, egg, and 3-3/4 cups flour; beat at medium
  speed of an electric mixer until mixture is smooth and
  leaves side of bowl (dough will be soft). Cover and
  chill 30 minutes.Turn dough out onto a floured
  surface. Place stockinette cover on rolling pin; flour
  well. Roll dough into a 16- x 12-inch rectangle. Fit
  cold butter mixture over half of dough, leaving a
  margin at edges; remove wax paper. Fold dough over
  butter; pinch edges to seal.Place fold of dough to the
  right; roll dough into a 16- x 8-inch rectangle. (If
  butter breaks through dough, flour heavily and
  continue rolling.) Fold rectangle into thirds; pinch
  edges to seal. Wrap dough in wax paper; chill 1 hour.
  Repeat rolling, folding, and sealing process; chill 30
  minutes. Repeat rolling, folding, and sealing process;
  wrap dough in aluminum foil, and chill 8 hours.Recipe
  continues on Danish Pastry Wreath2.
 
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