b'Scratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing( recipe found on page279 )4. CUTTHE 5.TURN FILLING 6.PULL ONE HALF 7.PULL EACH END PREPARE SCRATCH DANISH DOUGH ( RECIPE FOUND 0N 1/4 CupSmall PiecePAGE 284 ) FOLLOW THE STEPS BELOW ON HOW TOPecanENTIRE LOG IN SIDE UP. OF THE LOG DOWNAROUND THE OTHER ASSEMBLE THE DANISH.HALF. ANDTHEOTHER E N D O F T H EHALF UP. OPPOSITEPIECE. PREHEAT OVEN TO 375 DEGREES.BUTTER PECAN8.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON A 1.PLACE THE PREPARED DANISH DOUGH ONTO A FILLINGCOOKIE SHEET COVERED WITH PARCHMENT PAPER. COVER WITH A DAMP TOWEL AND WELL FLOURED SURFACE. ROLL THE DOUGH INTO ALET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS RECTANGLETHATIS1/2INCHTHICK.MAKETHEDOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTO RECTANGLETWICEASLONGASITISWIDE. 1/2 CupPowderedTHE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ONSugarTHE PAN. ONCE IT HAS COOLED THEN COVER THE ENTIRE COFFEE CAKE WITH WARMBUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 ) 1 PinchSaltMAKES 3 TO 4 COFFEE CAKES. 1 PinchCinnamon1/4 CupSmall PecanBUTTER STREUSELPiecesCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT ON A LARGE BOWL AND 1Whole EggMIX WELL.1 DropVanillaADD FLOUR AND MIX TO A DAMP CRUMBLE. 2.COVER 1/2 OF THE DOUGH WITH BUTTER PECAN 1/2 Cup Chocolate CakeFILLING. LEAVE 1/2 INCH ALONG THE EDGE NOT COVEREDCrumbs ( recipe foundAND BRUSH THIS AREA WITH WATER. FOLD THE DOUGH on page 272 )PIECE IN HALF, COVERING THE FILLING ( THE WATEREDEDGEWILLHOLDTHESEAMTOGETHER). 1 TablespoonMilkWATERFILLING69 70'