b'4.USING SCISSORS, CUT 9 LEAVES IN THE LOG ALTERNATING THE CUT PIECES TOTHE LEFT AND RIGHT, THEN PRESS THE DANISH RUFFLE TOPPING INTO THE TOP OFTHECUTCOFFEECAKE.BENDTHECOFFEECAKETOFORMASLIGHTCURVE.Scratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing( recipe found on page279 )PREPARE THE DANISH DOUGH. ( RECIPE FOUND ON PAGE284 ) FOLLOW THE STEPS BELOW ON HOW TO ASSEMBLETHE REST OF THE COFFEE CAKE. GERMAN PRALINE5.PLACE ONTO A COOKIE SHEET THAT IS COVERED WITH PARCHMENT PAPER.PLACE PREHEAT OVEN TO 375 DEGREES. FILLINGDANISH RUFFLE TOPPING ON TOP OF THE DOUGH PIECE AND BEND TO CREATE A 1.ROLL THE DOUGH ONTO A WELL FLOURED SURFACE 1 CupLand -O- LakesHORSESHOE SHAPE.COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE ButterUNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER INTO A 10 x 10 INCH PIECE.PRESSED INTO DOUGH LEAVES A DENT ). PLACE INTO THE OVEN AND BAKE FOR 15 3/4 CupGranulatedMINUTES OR UNTIL GOLDEN BROWN. LET COOL ONPAN. ONCE IT HAS COOLED THEN 2.SPREAD GERMAN PRALINE FILLING ON 2/3 OF THESugarCOVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPEFOUND ON PAGE 279 ) DOUGH PIECE. CUT 1 1/2 INCH SLITS IN THE UNFILLED 1 Egg YolkMAKES3 TO 4 COFFEE CAKES. DOUGH, APPROXIMATELY 1 INCH APART. 1 CupCoconut Flake3.CUT ALTERNATING ROWS OF 1 INCH SLITS IN THE 1/2 CupSmall PieceDANISH RUFFLE FILLING UNFILLED DOUGH.PecanCOMBINE EGG WHITE, MILK POWDER, MARGARINE, SMALL PIECE PECANS, BROWNSUGAR, VANILLA, GROUND ORANGES AND LEMONS, AND WHITE CAKE CRUMBS TO ALARGE MIXING BOWL AND MIX WELL.DANISH RUFFLE TOPPINGCOMBINE HONEY, MARGARINE, SMALL PIECE PECANS, BROWN SUGAR, AND GRANULATEDSUGARTOAMIXINGBOWLANDMIXUNTILWELLINCORPORATED.3.FOLD THE SLIT DOUGH PIECE OVER THE FILLED SIDE.THE SLITS WILL OPEN UP TO FORM A LATTICE WHENSTRETCHEDACROSSTHEFILLEDPORTION.37 38'