Scandinavian Coffee Cake

1. Scald milk.

2. Add shortening, sugar, and salt.

3. Stir until sugar dissolves; cool to lukewarm.

4. Dissolve yeast in water; combine with milk mixture.

5. Stir in half the flour; add eggs; beat well.

6. Add enough of remaining flour to make a soft dough.

7. Turn out on lightly floured board; knead till smooth and elastic.

8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80°-85°F (25°-30°C) till double in bulk (about 2 hours).

9. Turn out on floured board; roll into a rectangle 8 by 12 inches.

10. Brush with butter.

11. Sprinkle with brown sugar and cinnamon.

12. Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.

13. From the outside, cut through the ring toward center almost all the way through in 1- inch slices.

14. Fan out slices slightly to side.

15. Brush with shortening; cover; let it rise for about 45 minutes or till double in bulk.

16. Meanwhile set oven for moderate 375°F (190°C).

17. Bake 25 to 30 minutes.

18. While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.