Danish Pastry Wreath

Directions

Beat butter and ¼ 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 3¾ 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.