I'm trying my hand at danishes.  I used the straight dough formula out of Suas' book.  I added a bit of flour to the butter to make it more pliable.  During the last turn, the butter oozed out ever so slightly out of the dough, so I quickly put it back in the fridge to chill it before I could finish.  I refrigerated the dough over night, then finished the dough this morning.  When I took it out of the oven (and I admit I'm just using my kitchen oven with no stone or steam), the danish still were flaky with defined layers (although I think the flakiness was predominately in the topmost layers), but there was a huge pool of butter on the pan.  I assume this means I did something wrong, but I'm not sure what.  Can anyone help me?

SOL