b'4.PLACE COFFEE CAKE ONTO A PARCHMENT PAPER LINED COOKIE SHEET. COVERWITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSED INTO THE DOUGH LEAVESA DENT ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN.LET IT COOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE Scratch Danish DoughWITH STRINGS OF BUTTERSCOTCHROLL ICING. ( RECIPE FOUND ON PAGE 279 ) ( recipe found on page284 )Butterscotch Roll IcingGERMAN PRALINE FILLING ( recipe found on page279 )IN A SAUCE PAN COMBINE BUTTER, GRANULATED SUGAR, EGG YOLK, AND COCONUT PREPARE SCRATCH DANISH DOUGH ( RECIPE FOUND 0N Sticky Finger SmearFLAKE. COOK AT LOW TEMPERATURE UNTIL ALL INGREDIENTS ARE INCORPORATED. PAGE 284 ) FOLLOW THE STEPS BELOW TO ASSEMBLE ( recipe found on pageAFTER REMOVING FROM THE HEAT FOLD IN THE PECAN PIECES.MIX UNTIL ALL IS THE COFFEE CAKE. 74 )WELL INCORPORATED. PREHEAT OVEN TO 375 DEGREES.Sticky Finger Cinnamon1.PLACE THE PREPARED DANISH DOUGH ONTO A Sugar Filling( recipeWELL FLOURED SURFACE. ROLL THE DOUGH INTO A found on page 74 )RECTANGLETHATIS1/2INCHTHICK.MAKETHERECTANGLE 10 BY 12 INCHES.2.SPREAD THE STICKY FINGER CINNAMON FILLING ON2/3 OF THE DOUGH PIECE. ONCE THE FILLING IS SPREADTHEN FOLD THE DOUGH PIECE INTO THIRDS,FOLDINGTHE SIDE WITHOUT FILLING FIRST.2139 40'