b'Scratch Danish Dough( recipe found on page284 ) TWIST EACH STRIP. 4.TWIST THE DOUGH 5.USINGANICINGBAG Butterscotch Roll Icing3. PIECEAROUNDINA WITH A LARGE ROUND TIP ( recipe found on pageCIRCLE,LEAVINGNO A P P LY R A S P B E R R Y 279 )AIRBETWEENTHE FILLING(RECIPE FOUND ON PREHEAT OVEN TO 350 DEGREES.DOUGH PIECE. PAGE 161) TO THE TOP OF 2 CupsRaspberry JamEACH DANISH. PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGE284 ) FOLLOW THE STEPS BELOW TO PREPARE THE RESTOF THE COFFEE CAKE : BUTTER1.ROLL OUT THE DOUGH ONTO A WELL FLOURED STREUSELSURFACE INTO A 12 x30 INCHRECTANGLE 3/4 INCH6.PLACE THE PREPARED DANISHES 1 1/2 INCHES APART ON A PARCHMENT PAPER THICK. 3/4 CupGranulated SugarLINED 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 FINGER 2.SPREAD RASPBERRY JAM ACROSS THE ENTIRE 4 1/4 TablespoonsPRESSED INTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN AND BAKE FOR 15Land-O-LakesMINUTES OR UNTIL GOLDEN BROWN. LET COOL ON PAN. ONCE IT HAS COOLED, COVER DOUGHPIECEEXCEPTFORTHELAST1/2INCH. MargarineTHE ENTIRE DANISH WITHWARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON 1/4 TeaspoonVanillaPAGE 279 ) 3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHING 1/4 TeaspoonSaltMAKES2 TO 3 DOZENDANISHES. EXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUTTHE ROLL INTO 10 INCH LOGS. 1 CupAll - PurposeFlour3 1/2 TeaspoonsHoney65 66'