Lemon-Nut Twists

• 4-1/2 cups flour, divided
• 1/3 cup sugar
• 2 pkgs. fast-rising yeast
• 1 tsp. salt
• 3/4 cup milk
• 1/2 cup water
• 2/3 cup margarine or butter, melted, divded
• 2 eggs
• 1 cup PLANTERS Walnuts, chopped and toasted
• 2/3 cup packed light brown sugar
• 1-1/2 Tbsp. grated lemon zest

1. Blend 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl; set aside.
2. Heat milk, water and 1/3 cup margarine or butter until warm (105F to 115F).
3. Stir into dry ingredients.
4. Stir in eggs and remaining flour to make stiff batter; brush top lightly with some of remaining margarine or butter.
5. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.
6. Blend walnuts, brown sugar and lemon peel in small bowl; set aside.
7. Punch dough down; divide in half.
8. Roll each half on lightly floured surface to a 21 x 8-inch rectangle.
9. Brush middle third of one rectangle, covering 8 x 7-inch portion, with 1 tablespoon melted margarine or butter; sprinkle with 1/4 of walnut filling.
10. Fold one of the remaining dough thirds over filling.
11. Brush surface of folded dough with 1 tablespoon margarine or butter; sprinkle with 1/4 of the filling.
12. Fold remaining dough third over filling; pinch edges to seal.
13. Cut into 8 (1-inch wide) strips.
14. Twist each strip, in opposite directions, 3 times.
15. Place on greased baking sheet.
16. Repeat with remaining rectangle.
17. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
18. Bake at 375F for 15 minutes or until done.
19. Cool on wire racks.

flour, sugar, fastrising yeast, salt, milk, water, margarine, eggs, walnuts, brown sugar, lemon zest

Taken from www.kraftrecipes.com/recipes/lemon-nut-twists-54490.aspx (may not work)