Walnut Raspberry Ribbons

• 4-1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1 teaspoon salt
• 1 cup butter, cubed
• 1/2 cup water
• 1/2 cup evaporated milk
• 2 large eggs, room temperature
• 1 teaspoon lemon extract
• 1 cup fresh raspberries
• 1 cup chopped walnuts
• 1/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/2 cup seedless raspberry jam
• Confectioners' sugar

1. In a large bowl, combine 3 cups flour, brown sugar, yeast and salt. In a small saucepan, heat the butter, water and milk to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened.
2. Add eggs and extract; beat until smooth. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate for 2 hours.
3. For filling, combine the raspberries, walnuts, sugar and lemon zest; set aside. In a microwave, melt jam.
4. Turn dough onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; spread each with jam and sprinkle with filling. Fold dough in half lengthwise; cut each rectangle into 12 strips. Twist strips at center; place on greased
5. .
6. Bake at 375u0b0 for 15-18 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar.

flour, brown sugar, yeast, salt, butter, water, milk, eggs, lemon, fresh raspberries, walnuts, sugar, lemon zest, seedless raspberry jam, confectioners

Taken from www.tasteofhome.com/recipes/walnut-raspberry-ribbons/ (may not work)