In a medium bowl, beat butter and 1/4 cup flour until smooth, fluffy and butter lightens one shade. Wet a medium rimmed baking sheet and cover with wax paper. The moisture will help it stick while you spread out the butter mixture. Mark a 12x8 rectangle lightly with pencil or eyeball it. Fit butter mixture into this shape. I happen to have a baking sheet exactly this size, but otherwise do your best. Place in the refrigerator. It will need to chill for a minimum of 1 hour to re-firm to the typically butter texture.
After milk scalds, decrease heat to low and stir in sugar and salt until dissolved. Remove from heat and set aside to cool.
Place yeast and 1/2 cup warm water in a large mixing bowl. Allow yeast to become active by letting it sit for 10 minutes. Stir in milk mixture, egg, and 3 3/4 cups flour. Beat until smooth. Dough will be soft. Cover and refrigerate for a minimum of 30 minutes.
Turn dough out onto a well floured surface. Flour rolling pin and flatten into a 12x16 rectangle. Remove cold butter mixture from the refrigerator and set onto one half of the dough. It will look like an open book. Carefully pull up non-butter side of dough and cover (like you are closing a book). Press edges together with your finger tips so it resembles a closed book.
Continue generously flouring rolling surface to prevent sticking. Roll out again to a 16x8 rectangle. Fold this rectangle into thirds, pinching edges together. Wrap dough in wax paper and chill for 1 hour.
Remove dough and roll again to a 16x8 rectangle. Fold into thirds and chill again for 30 minutes. Roll out one more time, fold into thirds one more time, then wrap dough in aluminum foil and refrigerate overnight.
Combine graham cracker crumbs through almond paste in a bowl. If you have a stand mixer, I highly recommend using it. Blend until smooth and soft, which can take up to 5-7 minutes. Set aside at room temperature.
Remove dough and divide into two equal portions. Return one half to the refrigerator. Roll remaining dough into a 22x9 inch square on a floured surface. Cut dough lengthwise into 3 equal strips, 3 inches wide.
Spread 1/3 cup of almond filling down the center of each strip.
Fold over and pinch all edges together.
Braid strips. Gently form into a circle with a 6-inch diameter center. Pinch ends together so filling does not escape. Place on a baking sheet lined with parchment paper, cover with a slightly moistened towel and set aside to rise for 45 minutes. Continue with second set of dough.
Preheat oven to 375 degrees. Place danish wreath, without moistened covering, into the oven. Bake for 30 minutes. Every so often, spray a water bottle into the oven, but not directly onto the pastry to create steam. If the top starts to brown too fast, place a leaf of aluminum foil over the top.
Remove from oven and allow to cool.
Mix powdered sugar and 3-4 tablespoons milk in a small bowl until it is a drizzling consistency. Drizzle over cooled Danish. Place candied cherries throughout
If you've tried this recipe, please come back and let us know how it was!