Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Bread
1/2 c Warm water
1 Pk dry yeast
1/4 c Sugar
1 ts Salt
1 ts Grated lemon peel
1 c Butter, softened
6 Eggs
4 1/2 c Flour (sift before measure)
Filling:
3 tb Butter, softened
2/3 c Brown sugar
2 Egg yolks
2 tb Milk
1/4 ts Vanilla
2 c Finely chooped walnuts or
Pecans
1/4 c Butter, melted
Confectioners sugar

1. Day ahead, make dough; if possible, check temperature of warm
water with thermometer (105-115). Sprinkle yeast over water in large
bowl of electric mixer; stir until dissolved. Add sugar, salt, peel,
1 cup butter, 6 eggs and 3 cups flour.

2. At medium speed, beat 4 minutes. Add remaining flour; at low
speed, beat until smooth about 2 minutes. Cover bowl with waxed
paper, then with a damp towel; let rise in warm place, draft free,
until double in bulk about 1 1/2 to 2 hours.

3. Refrigerate, covered, overnight. Next day, make filling: in medium
bowl, with wooden spoon, mix 3 tablespoons butter; brown sugar and
yolks. Stir in milk and vanilla; blend in nuts. Grease two 9X5X3"
pans. Remove dough from refrigerator.

4. Stir dough down with wooden spoon. Dough will be soft. Turn out
onto lightly floured board; divide in half. Return half to bowl and
place in refrigerator. On lightly floured pastry cloth or surface,
roll half of the dough into a rectangle, 14 by 9".

5. Brush with 1 Tablespoon melted butter. Spread with half of=7F
filling, to 1/2" from edge. From each end, roll up dough lengthwise,
jelly-roll fashion, toward center. Turn loaf over; place in prepared
pan, smooth side up. Lightly brush with melted butter.

6. Repeat with rest of dough. Lt rise in warm place, covered with
towel, draft free, till double in bulk, about 1 1/2 hours. Preheat
oven to 350. Bake 35 minutes or till golden brown. Remove from pan to
rack. Sprinkle with confectioners sugar.

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