b'onrSScratch Danish Dough( recipe found on page284 )5.284 ) FOLLOW THE STEPS BELOW TO PREPARE THE REST Butterscotch Roll Icing3. CUT FOLDED PIECE INTO 4.TWIST EACH END IN PLACE7OFTHE PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGE ( recipe found on page1 INCH WIDE PIECES. OPPOSITEDIRECTIONS, P R E PA R E D D O U G H OF THE COFFEE CAKE. 279 )TWIST IT TWICE. PIECES DIRECTLY NEXT Cheese Danish FillingTOEACHOTHERONA PREHEAT OVEN TO 375 DEGREES. ( recipe found on pagePARCHMENTPAPER 72 - cut this recipe inLINEDCOOKIESHEET. 1.ROLL OUT THE DOUGH ONTO A WELL FLOUREDhalf )6.COVER THE ENTIRE COFFEE CAKE WITH STICKY FINGER SMEAR. ( RECIPE FOUND SURFACE INTO A 12 x30 INCHRECTANGLE AND A Verri Cherry FillingON PAGE 74 ) COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL THICKNESS OF 3/4 INCH. ( recipe found onIT HAS DOUBLED, ABOUT 45 MINUTES. ( DOUGH IS DOUBLED WHEN ONE FINGERpage 152 )PRESSED INTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 2.SPREAD VERRI CHERRY FILLING ONTO THE FIRSTMINUTES OR UNTIL GOLDEN BROWN. LET COOL ON PAN. ONCE IT HAS COOLED, COVERTHE ENTIRE DANISH WITHWARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON 1/3 OF THE DOUGH PIECE AND CHEESE DANISH FILLINGPAGE 279 ) ONTO THE SECOND 1/3 OF THE DOUGH PIECE, LEAVINGTHE FINAL 1/3 OF THE DOUGH PIECE EMPTY. PLACEAMAKES3 TO 4 COFFEE CAKES. LITTLE WATER ON THE LAST 1/2 INCH OF THE DOUGHPIECE.3. STARTING FROM THE FILLING SIDE, ROLL THE DOUGHPIECE INTO A LOG, BRUSHING EXCESS FLOUR OFF THEDOUGH WHILE ROLLING. CUTTHE ROLL INTO 10 INCHLOGS.41 42'