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.
