Honey Twist Coffee Cake

1/2 c Lukewarm water

1 c Butter or margarine

2 ts Salt

1 c Sugar

4 Eggs

2 tb Lemon juice <or>

Juice of 1 lemon 1/2 ts Ground nutmeg

2 c Milk

10 c Flour

-----honey topping----- 1/4 c Butter or margarine; softene

2/3 c Powdered sugar

1 Egg white

2 tb Honey

-----icing----- 2 c Powdered sugar

Boiling water 1 ts Vanilla

Soften yeast in water. cream butter, salt and sugar. Add slightly beaten eggs, lemon juice, spice, milk (half water and half canned milk) and soaked yeast. Stir in flour, keeping dough softer than for loaf bread. Knead on a lightly floured pastry cloth. Place in a greased bowl and brush top lightly with fat. Cover and let rise in a warm place until doubled in bulk. shape into a long roll about 1" in diameter. coil loosely into greased 9" layer pan or an 8x8x2" pan, beginning at the outer edge. Mix ingredients for Honey Topping and brush on dough. Let it rise until doubled in bulk. Bake at 350~F for 30 min. Cool slightly, dribble with icing made by adding boiling water 1 T at a time to powdered sugar. Add just enough water so that the icing flows freely from a spoon. Add vanilla. Margaret Garland DFYX18A Source: Prize Winning Recipe from The State Fair of Texas, 1976. -----