b'TWIST EACH STRIP. 4.TWIST THE DOUGH 5.USINGANICINGBAG3. PIECEAROUNDINA WITH A LARGE ROUND TIPCIRCLE,LEAVINGNO A P P LY R A S P B E R R YAIRBETWEENTHE FILLING(RECIPE FOUND ONDOUGH PIECE. PAGE 161) TO THE TOP OFEACH DANISH.6.PLACE THE PREPARED DANISHES 1 1/2 INCHES APART ON A PARCHMENT PAPERLINED COOKIE SHEET. COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACEUNTIL IT 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 )MAKES2 TO 3 DOZENDANISHES.65'