Danska Wienerbröd - Danish Pastry - cooking recipe

Ingredients

1/3 cup sugar
1 pint milk, lukewarm
2 compressed yeast cakes
8 cups flour, sifted (more as needed)
3/4 lb butter
1 teaspoon salt
6 tablespoons butter or 6 tablespoons other shortening, additional
3 eggs, well beaten

Preparation

Dissolve sugar in milk and add yeast.
Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.
Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.
Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.
Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).
Press down the edges all the way around and roll out fairly thinly.
Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.
It may be necessary to repeat once again to get all the butter incorporated.
Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.
let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.
Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.
Pastry shapes: Roll dough 1/2\" thick, cut into strips 1/2\" wide by 8\" long. Twist strips and form into rings or figure-8's.
Triangles: Roll dough 1/2\" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.
Pinwheels: Roll dough 1/2\" thick, cut into 4\" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.