5 to 6 c. flour
2 pkgs. dry or cake yeast
2/3 c. warm water
1 c. warm milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. softened butter
2 eggs
6 spiced apple rings cut coarsely
1/4 c. softened butter
1/2 c. sugar and 2 tsp. cinnamon combined
Cooking oil

Spoon or pour flour into dry measuring cup. Level off and pour measured flour on waxed paper. Sprinkle or crumble yeast into 2/3 cup warm water in large bowl. Stir until dissolved.

Add warm milk, sugar, salt, butter, eggs and 3 cups flour. Beat with wooden spoon or electric mixer at low speed until smooth (about 1 minute). Then beat vigorously with wooden spoon (150 strokes) or electric mixer at medium speed 2 to 3 minutes until thick and elastic. Scrape sides of bowl occasionally.

Stir in drained red apples and remaining flour with wooden spoon. If needed, add enough flour to make soft dough. Round up and turn onto floured board. (6 spiced red apple rings). Knead 5 to 10 minutes or until dough is smooth, elastic and no longer sticky. Cover with plastic wrap then a towel.

Let rest for 20 minutes on board. Punch down. Divide and shape in 2 coffee cakes as listed below. Brush surface of dough with oil. Cover loosely with plastic wrap. Refrigerate for 2 to 24 hours at moderately cool setting. When ready to bake, remove from refrigerator. Uncover.

Puncture any surface bubbles with oiled toothpick just before baking. Bake at 375 degrees for 20 to 25 minutes or until done. Bake on lower level rack position for best results. Remove from oven immediately. Cool on racks.

Divide dough in half. Roll each portion into a 6 x 18 inch rectangle on lightly floured board. Spread each rectangle with half the butter to within 1/2 inch of lengthwise rectangle edges. Sprinkle with half the sugar cinnamon mixture. Roll up beginning with 18 inch side. Pinch lengthwise edge to seal. Place sealed side down in circle on greased baking sheet. Seal ends together.

Cut 2/3 of way into ring at 1 inch intervals with scissors. Twist each section on its side. Let rise in warm place about 30 minutes.

Bake at 375 degrees for 20 to 25 minutes. Frost while warm with confectioners' sugar frosting. Sprinkle with nuts if desired.

These coffee cakes can be baked immediately after they raise for about 30 minutes or refrigerate for 2 to 24 hours. Let cakes stand for 10 minutes after refrigeration.