b'Yeast Donut Dough(recipe found on page 282 )Vegetable Oil (amountdepends on size of fryer)5.CUT THE LOG DOWN 6.SPREAD OPEN THE PREPAREYEASTDONUTDOUGH.ONCEDOUGHIS Donut Glaze (recipeTHE MIDDLE, GOING ALL CUTPORTIONSOTHAT PREPARED THEN FOLLOW THE MAKE UP INSTRUCTIONSfound on page 283 )THEWAYTHROUGH THE LAYERS OF FILLING BELOW.LEAVING2INCHESON ARE SHOWING. SPREAD DUMPFRESHLYMIXEDDOUGHONTOAFLOUREDEACH END UNCUT. AFTER THEM WIDE ENOUGH TO SURFACE.MOLDANDROLLDOUGHINTOALOAFCUTTING, PULL CENTER FORM A CIRCLE. APPROXIMATELY 5 INCHES WIDE BY 9 INCHES LONG.OF THE LOG OUT TO THESIDES. PLACE IN A WARM HUMID PLACE FOR 30 MINUTES ORUNTIL DOUBLED IN SIZE.7.SPRINKLE PECAN HALVES ONTO THE COFFEE CAKE. PLACE THE COFFEE CAKE DUMP PROOFED LOAF ONTO A FLOURED SURFACE. WITHON APARCHMENT PAPER LINED COOKIE SHEET. COVER WITH A TOWEL AND LET RISE A ROLLING PIN FLATTEN THE DOUGH PIECE TO 1/4 INCHIN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLED THICK. RELAX THE DOUGH PIECE BY GENTLY PUSHINGWHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN THE OUTSIDE EDGES INWARD UNTIL THE DOUGH PIECEAND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCE IS 1/2 INCH THICK.IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL CUT DONUTS AND PROOF FOR 20 MINUTES IN A WARMICING. ( RECIPE FOUND ON PAGE 279 ) PLACE. CAREFULLY TRANSFER DONUTS INTO VEGETABLEMAKES 3 TO 4 COFFEE CAKES. OIL.FRYAT360DEGREESFORAPPROXIMATELY2MINUTESPERSIDEORUNTILGOLDENBROWN.AFTER FRYING, ALLOW DONUT TO DRAIN ON A COOLINGRACK FOR 2 MINUTES. GLAZE WHILE DONUTS ARE STILLBUTTER PECAN DANISH RING FILLING WARM.MAKES 1 1/2 TO 2 DOZEN DONUTS.COMBINE SUGAR, SALT, CINNAMON, AND SMALL PIECE PECANS IN A LARGE MIXINGBOWL. MIX WELL.ADD EGG AND VANILLA AND MIX UNTIL SMOOTH.ADD CHOCOLATE CAKE CRUMBS ( RECIPE FOUND ON PAGE 272 ) AND MILK AND MIXSMOOTH.19 20'