Viennese Breakfast Cake (Kh)

1 Pk dry yeast

1/4 c Sugar

1 t Salt

1 t Grated lemon peel

1 c Butter, softened

6 Eggs

4 1/2 c Flour (sift before measure)

Filling: 3 T Butter, softened

2/3 c Brown sugar

2 Egg yolks

2 T Milk

1/4 t Vanilla

2 c Finely chooped walnuts or Pecans 1/4 c Butter, melted

Confectioners sugar

1. Day ahead, make dough; if possible, check temperature

1 cup butter,

6 eggs and 3 cups flour.

2. At medium speed, beat 4 minutes. Add remaining flour;

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:

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 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. Let rise in warm place,