Danish Pastry Recipe

In a small bowl sprinkle the yeast in the warm water.
Set aside.
Knead the two-third cup butter with two-third cup flour.
Roll between two sheets of waxed paper into a six-by-eight-inch rectangle.
Set aside.
Combine the milk and sugar in a separate bowl.
Add the egg and beat well.
Stir in the yeast mixture with one-and-a-half cups flour and the salt.
Knead well until you have a soft dough.
Place in a greased bowl.
Turn once.
Cover and refrigerate fifteen minutes.
On a lightly floured surface, roll the dough into a twelve-by- eight-inch rectangle.
Place the flour-butter rectangle in the middle of the dough.
Fold the dough over the butter.
Cover with plastic wrap and refrigerate for twenty minutes.
Roll out the dough again on a flat surface and fold into thirds.
Cover and refrigerate.
Repeat the rolling and folding two more times. (If the butter breaks out of the dough, sprinkle with some flour.)
Divide the dough into three portions.
Roll each portion into a long strip.
Brush each strip with melted butter and spread with the bread crumbs.
Soften the marzipan with the egg white.
Divide into three parts.
Arrange on the three strips.
Fold the edges over the marzipan and seal.
Braid the three filled strips together and bring the ends together to form a crown.
Place on a lightly buttered baking sheet.
Set in a warm place for about one hour until doubled in bulk.
Brush with a mixture of the egg yolk mixed with the one tablespoon milk.
Bake at 375 degrees until golden brown.
At Christmas you can decorate the pastry with candied fruits.
At Easter garnish with red-dyed hard-boiled eggs.
You can also make the dough ahead and store in the freezer until ready to use for crescent rolls, tea rings, coffee cakes, pinwheels, using a filling of your choice such as jam, cinnamon and sugar, nuts or fruits.