1. Dissolve sugar in milk and add yeast. 2. Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture. 3. Knead five minutes and roll into a rectangular sheet about twice as long as it is wide. 4. Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough. 5. 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). 6. Press down the edges all the way around and roll out fairly thinly. 7. Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out. 8. It may be necessary to repeat once again to get all the butter incorporated. 9. Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired. 10. let rise until light, but not quite doubled in bulk as it will continue to rise in the oven. 11. Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls. 12. 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. 13. 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. 14. 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. ---------------------------------------------------------------------------
Nutrition
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