Coffee Cake

• 1 pkg. active dry yeast
• 1/4 c. warm water (105~ to 115~)
• 3 eggs, separated
• 1/2 c. milk
• about 3 1/4 c. flour, divided
• 1 1/4 c. sugar, divided
• 1 tsp. salt
• 1 c. cold butter (only butter)
• lemon peel from 1 lemon
• 1 c. very fine ground walnuts

1. Dissolve yeast in water.
2. Beat egg yolks thoroughly.
3. Beat in milk and yeast mixture.
4. In large bowl of food processor, combine 3 cups flour, 1/4 cup sugar and the salt.
5. Cut in butter until particles are fine.
6. Transfer to bowl, if using food processor. Stir in yeast mixture and lemon peel.
7. Cover; let stand 30 minutes.
8. Stir in about 1/4 cup flour or enough to make a soft dough.
9. Turn out on lightly floured surface; knead, adding flour only if necessary to prevent sticking, until dough is smooth and satiny.
10. Place in greased bowl; turn to grease top.
11. Cover tight and refrigerate 12 hours or overnight.
12. After removing from refrigerator, let dough stand at room temperature a few minutes, pressing with hands to warm and soften slightly.

active dry yeast, warm water, eggs, milk, flour, sugar, salt, cold butter, lemon peel, ground walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255312 (may not work)