mixing bowl; let stand 5 minutes. Stir in milk mixture, egg, and 3- 0.75 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 16x 30 cm 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 16x 20 cm 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. ----