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DANISH COFFEE TWIST

List of Ingredients







1 pkg. dry yeast
1 tsp. salt
1/4 c. warm water
1/4 tsp. cinnamon
1/2 c. milk
1 T. soft butter
1/4 c.+ 3 T. sugar
2 T.shortening
1 3/4 c. sifted flour
1 egg

Glaze:
2 T. sugar
1/4 c. honey
1 T. butter
1/4 c. slivered, blanched almonds



Recipe



Combine yeast and water, stirring until dissolved.
Scald milk, add 1/4 c. sugar, salt and shortening. Cool until just warm. Stir in 1 c. flour, yeast, and egg, and beat well. Stir in 1 1/2 c. flour. Use remaining
flour in kneading. Knead approximately 5 minutes, making a soft dough. Shape into a smooth ball. Place in
greased bowl, cover and let rise in a warm place until doubled (2 hours). Punch down, cover and let rest 5
minutes. Mix 3 T. sugar, and cinnamon. Flatten dough, roll out to 6 inches wide by 1/4 inch thick. Spread with butter, sprinkle with cinnamon mix. Roll up to
make a long, slender roll, sealing edges. Twist roll by
pushing ends in opposite directions. Lift to a lightly greased baking sheet and shape into a large pretzel, tucking ends under to prevent untwisting. Cover and let rise until double (1 hour). Bake at 350F for 25-30
minutes. Combine 2 T. sugar, honey and butter, bring to a boil stirring constantly. While glaze is still hot, brush over twist as soon as it comes from oven. Sprinkle with almonds. Remove to cooling rack.