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1
Soften yeast in water.
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2
Add sugar, salt, shortening, and egg.
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3
Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead.
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4
Turn onto lightly floured board and knead until smooth and elastic.
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5
(This dough should be slightly softer than a bread dough)
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6
Place in a bowl, cover with a warm, damp cloth, set in a warm place and allow to double in bulk.
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7
Work down lightly.
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8
Cover and allow to double in bulk the second time.
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9
Turn onto lightly floured board and roll in sheet 1 1/2 inches thick.
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10
Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon, and roll as a jelly roll.
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11
Pinch the edges together and join ends to form a ring.
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12
Place in an oiled pan or on an oiled baking sheet.
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13
Cut the dough with the scissors in 3-inch pieces, cutting 3/4 through the ring.
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14
Turn each section so that it lies flat on the baking sheet.
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15
Sprinkle with sugar and chopped nuts.
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16
Cover with a warm, damp cloth and let rise until triple in bulk.
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17
Bake in hot oven (425 degrees F) about 30 minutes.
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18
If desired 1/2 cup raisins may be added to the dough.
