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. -----