Danish 1 Oltee King
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Grated lemon peel||1 Teaspoon|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Butter||2 Tablespoon, melted|
|Raisins||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Mace||1⁄2 Teaspoon (1 1/2 Teaspoons Cinnamon)|
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine scalded milk, shortening, 1/4 cup sugar, and salt.
Cool to lukewarm.
Add the egg, vanilla, lemon peel, and 1 cup of the flour; beat well.
Stir in softened yeast; mix well.
Add remaining flour or enough to make moderately soft dough.
Turn out on a lightly floured surface; knead till smooth and elastic.
Place in a greased bowl, turning once to grease surface.
Cover and let rise in warm place till double, about 1 1/2 hours.
Cover and let rest about 10 minutes.
Roll to 21x7-inch rectangle, about 1/4 inch thick.* Brush dough with melted butter.
Combine raisins, almonds, 1/3 cup sugar and mace; spread on dough.
Roll as for jelly roll; seal the long edge.
Shape in ring, seam side down, on a greased baking sheet.
With scissors, snip almost to center at 1-inch intervals.
Pull sections apart and twist slightly.
Cover and let rise in a warm place till double, about 50 minutes.
Bake coffee ring in moderate oven (375°) for 20 minutes or till done.
Frost with Icing: Mix 1 cup sifted confectioners' sugar, 4 tea spoons milk, 1/2 teaspoon vanilla, and dash salt.