DANISH COFFEE TWIST                    Servings:

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

    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.

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