b'4. COVER THE TOP OF THE COFFEE CAKE WITH HONEY PECAN TOPPING. PLACE COFFEECAKE ONTO A PARCHMENT PAPER LINED COOKIE SHEET. COVER WITH A TOWEL ANDLET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH ISDOUBLED WHEN ONE FINGER PRESSED INTO THE DOUGH LEAVES A DENT ) PLACE INTOTHE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON Scratch Danish DoughTHE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH STRINGS OF(recipe found on pageBUTTERSCOTCHROLL ICING. ( RECIPE FOUND ON PAGE 279 ) 284 )MAKES 3 TO 4 COFFEE CAKES. Butterscotch Roll Icing (recipe found on pageHONEY PECAN FILLING 279 )PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGECOMBINE BUTTER, SALT, SHORTENING, BUTTER,BROWN SUGAR, AND HONEY, AND 284 ) FOLLOW THE STEPS BELOW TO PREPARE THE REST 1/4 CupSmall PecanBLEND ALL INGREDIENTS TOGETHER. OF THE COFFEE CAKE. PiecesADDCAKEFLOURANDSMALLPIECEPECANSANDBLENDINTHOROUGHLY. PREHEAT OVEN TO 350 DEGREES. Double Dip ButtercreamIcingHONEY PECAN TOPPING 1.ROLL OUT THE DOUGH ONTO A WELL FLOURED ( recipe found on pageSURFACE INTO A 12 x30 INCHRECTANGLE AND A 198 )COMBINE SHORTENING, CINNAMON, HONEY, SALT, AND GRANULATED SUGAR TO A THICKNESS OF 3/4 INCH. Verri Peach FillingSAUCEPAN.HEATUPINGREDIENTS ENOUGHTOJUSTMELTTHEBUTTERAND ( recipe found on pageSHORTENING. BLEND WELL. 2.SPREAD THE DOUBLE DIP BUTTERCREAM ICING 162 )ADD EVAPORATED MILK AND TURN OFF HEAT LETTING THE INGREDIENTS COOL FOR ( RECIPE FOUND ON PAGE 198 ) AND BUTTER STREUSEL5 MINUTES. ADD COCONUT AND PECANS AND BLEND TOGETHER. LETTHE TOPPING ACROSS THE ENTIRE DOUGH PIECE EXCEPT FOR THE LAST Butter StreuselCOOL BEFORE USING. 1/2 INCH. ( recipe found on page68 )3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHINGEXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUTTHE ROLL INTO 10 INCH LOGS.25 26'