---------- Recipe via Meal-Master (tm) v8.05
       Title: Danish Pastry Wreath1
  Categories: Scandinavia, S_living, Breads
       Yield: 1 Servings
   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
   3 3/4 c  All-purpose flour
            Candied cherries (optional)
            Almond filling
            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.