HOUGH'S DANISH BUTTER RINGS LIKE

5 1/4 cups flour
1/2 cup plus 2 tsp. sugar, divided use
2 tsp. salt
1/2 lb (1 cup) unsalted butter
2 pkg. yeast
1/2 cup warm milk
6 egg yolks, room temperature
1 cup sour cream, room temperature

Combine flour, 1/2 cup of the sugar, and salt. Cut in the butter. Set aside.

Combine yeast, warm milk and 2 tsp. of sugar. Let proof.

Combine egg yolks and sour cream. Mix yeast mixture into egg yolks and sour cream.

Make a well in the center of the dry ingredients. Pour in the yeast and egg mixture. Combine well, working with heavy wooden spoon. When dough stiffens, incorporate as much of the remaining flour mixture as you can using your clean hands. Shape dough into a smooth ball and place into a large oiled bowl. Cover well with plastic wrap and chill overnight.

This dough is very rich and can be used to make the most wonderful Danish.

NEXT DAY:

TO MAKE FILLED DANISH:
Grease a baking sheet. Take a portion of dough, roll out and cut into squares.

Use your favorite filling. Smear a diagonal serving of filling and seal on the diagonal with milk moistened corners. Place on prepared baking sheets and let rise until puffy.

Bake in preheated 350 degree F oven until golden.

TO MAKE A DANISH BUTTER RING:
Grease a round cake pan. Take a portion of dough, using very little flour, roll out into a rectangle about 18x4-inches.

Slice into 3 equal ropes, braid them together and lay that braid in a ring in a round, greased cake pan. Pinch together cut edges. (It sound difficult, but you will get the hang of it.) Cover and let rise.

Bake in preheated 350 degree F oven until golden.

GLAZE:
This dough tastes wonderful if you drizzle a glaze on the warm rolls. Then sprinkle with sliced almonds. Make glaze of Confectioner's sugar, vanilla and milk.