b'onr3. CUT FOLDED PIECE INTO 4.TWIST EACH END IN 5.PLACE7OFTHE1 INCH WIDE PIECES. OPPOSITEDIRECTIONS, P R E PA R E D D O U G HTWIST IT TWICE. PIECES DIRECTLY NEXTTOEACHOTHERONAPARCHMENTPAPERLINEDCOOKIESHEET.6.COVER THE ENTIRE COFFEE CAKE WITH STICKY FINGER SMEAR. ( RECIPE FOUNDON PAGE 74 ) COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTILIT HAS DOUBLED, ABOUT 45 MINUTES. ( DOUGH IS DOUBLED WHEN ONE FINGERPRESSED INTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN AND BAKE FOR 15MINUTES OR UNTIL GOLDEN BROWN. LET COOL ON PAN. ONCE IT HAS COOLED, COVERTHE ENTIRE DANISH WITHWARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ONPAGE 279 )MAKES3 TO 4 COFFEE CAKES.41'