1 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. soft shortening
1 egg
3 1/2 c. Robin Hood flour

Mix together milk, sugar and salt. Stir in dry yeast, then egg and shortening. Add half of flour and beat well. Add rest of flour and more if needed so dough is not sticky and yet soft. Knead a few minutes. Place in a greased bowl. Let raise until double.

Punch down and let raise again. Roll out on lightly floured pastry cloth into a rectangle 20 x 14 inches. Spread with 1/4 cup melted butter and 1/2 cup chopped nuts. Fold ends of dough over in thirds, making an oblong of dough 3 layers high. Cut dough in 24 strips, about 1/2 inch wide.

With each hand, twist each strip in opposite directions. Place on greased cookie sheet and wind into a coil like a snail, then pinch under ends. Let raise about 20 minutes. Bake 10 to 12 minutes in 400 degree oven. While coils are still warm, cover with thick confectioners' icing.