Dissolve sugar in lukewarm milk and add yeast.

Sift flour and salt together.

Rub 6 tablespoons of butter into the flour mixture.

Mix in the eggs and yeast mixture to form a dough.

Knead the dough for five minutes.

Roll the dough into a rectangular sheet, about twice as long as it is wide.

Cut about half of the additional butter into small lumps.

Distribute the butter lumps over 2/3 of the dough.

Fold the unbuttered portion over half of the buttered portion.

Fold the remaining third over the first two layers, creating three thicknesses.

Press down the edges all the way around.

Roll the dough out thinly.

Repeat the buttering and folding process with the remaining butter.

Repeat this process once again if necessary, to incorporate all the butter.

Cover the dough with a cloth and let it rest at room temperature for 30 minutes.

Roll out the dough and shape as desired (rings, figure-8s, triangles, or pinwheels).

Let the shaped pastries rise until light, but not quite doubled in bulk.

Preheat oven to 375F (190C).

Bake for 15 to 25 minutes, depending on the size of the rolls, until golden brown.

For rings and figure-8's: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's.

For 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.

For 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.