b'SYeast Donut Dough( recipe found on page282 )Vegetable Oil ( amountdepends on size offryer, oil should be 15.CUT THE LOG DOWN 6.SPREAD OPEN THE PREPAREYEASTDONUTDOUGH.ONCEDOUGHIS inch deep.)THE MIDDLE, GOING ALL CUTPORTIONSOTHAT PREPARED, FOLLOW THE MAKE UP INSTRUCTIONS BELOW. Butterscotch Roll IcingTHE WAY THROUGH IT. THE LAYERS OF FILLING DUMPFRESHLYMIXEDDOUGHONTOAFLOURED (recipe found on pageCUTLEAVING 2 INCHES ARE SHOWING. SPREAD SURFACE.MOLDANDROLLDOUGHINTOALOAF 279 )ONEACHENDUNCUT. THEM WIDE ENOUGH TO APPROXIMATELY 5 INCHES WIDE BY 9 INCHES LONG.AFTERCUTTING,PULL FORM A CIRCLE. PLACE IN A WARM HUMID PLACE FOR 30 MINUTES OR 3 Cups Vienna CreamCENTER OF THE LOG OUT UNTIL DOUBLED IN SIZE. ( recipe found on pageTO THE SIDES. 386 )DUMP LOAF ONTO A FLOURED SURFACE. WITH A ROLLINGPIN FLATTEN THE DOUGH PIECE TO 1/4 INCH THICK. RELAXTHE DOUGH PIECE BY GENTLY PUSHING THE OUTSIDEEDGES INWARD UNTIL THE DOUGH PIECE IS 1/2 INCH7.PLACE THE COFFEE CAKE ON APARCHMENT PAPER LINED COOKIE SHEET. COVER THICK.WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT CUT DONUTS INTO2 BY 4 RECTANGLES AND PLACE1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A THEM IN A WARM PLACE FOR 20 MINUTES. CAREFULLYDENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. TRANSFER DONUTS INTO VEGETABLE OIL. FRY AT 360LET IT COOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE DEGREES FOR APPROXIMATELY 2 MINUTES PER SIDE ORWITHWARMBUTTERSCOTCHROLLICING.(RECIPEFOUNDONPAGE279) UNTIL GOLDEN BROWN.MAKES 3 TO 4 COFFEE CAKES. AFTER FRYING, ALLOW DONUT TO DRAIN ON A COOLINGRACK FOR 2 MINUTES.WITH A SHARP KNIFE PIERCEDONUTS FROM ONE SIDE ALMOST TO THE OTHER. WITHA PASTRY BAG WITH A 1/4 INCH HOLE IN THE END, PRESSVIENNACREAMINTODONUTSTHROUGHTHESLIT.ONCE DONUTS ARE FILLED, ICE WITH BUTTERSCOTCHROLL ICING.MAKES 2 TO 3 DOZEN DONUTS.43 44'