Instructions: Lemon-Nut Filling (recipe follows)

1/4 cup butter or margarine, melted
Lemon Icing (recipe follows)

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours or up to 24 hours.

On lightly floured surface, divide dough in half. Roll each to 21 x 8-inch rectangle. Brush middle third, covering 8 x 7-inch portion, with 1 tablespoon melted butter. Sprinkle with 1/4 of Lemon-Nut Filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 T. butter; sprinkle with 1/4 filling. Fold remaining dough third over filling. Pinch edges to seal. Cut each into 8 (1-inch wide) strips. Twist each strip in opposite directions 3 times. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

Bake at 375 F., 15 minutes or until done. Cool on wire racks. Drizzle with Lemon Icing.

Lemon-Nut Filling: Combine 1 cup chopped walnuts, toasted; 2/3 cup firmly packed brown sugar; and 1 1/2 tablespoons grated lemon peel. Stir well.

Lemon Icing: Combine 1 cup powdered sugar, sifted and 1 to 2 tablespoons fresh lemon juice. Stir until smooth.

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