Coffee Cake(18 Slices)

• 1 pkg. active dry yeast
• 1/4 c. warm water (105~ to 115~C)
• 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
• 1 1/2 tsp. grated lemon peel
• 1 c. very lightly toasted filberts, ground
• confectioners sugar

1. Dissolve yeast in water.
2. Beat egg yolks thoroughly; beat in milk and yeast mixture.
3. In large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt.
4. Cut in butter until particles are fine.
5. Transfer to bowl if using food processor.
6. Stir in yeast mixture and lemon peel.
7. Cover, let rise 30 minutes.
8. Stir in about 1/4 cup flour or enough to make a soft dough.
9. Turn out on lightly floured surface.
10. Knead, adding flour only if necessary, to prevent sticking, until dough is smooth and satiny.
11. Place in greased bowl; turn to grease top.
12. Cover tightly and refrigerate 12 hours or overnight.

active dry yeast, warm water, eggs, milk, flour, sugar, salt, cold butter, very lightly, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255362 (may not work)