Last week Gonzo White posted a link to Fleishmann's Yeast Recipe of the
Month. The link in the digest was wrong - this one is correct:
http://www.breadworld.com/recipes/recipedetail.asp?id=384
Here is the recipe:
Lemon Nut Twists
Makes 16 twists
4 1/2 cups flour
1/3 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
2 large eggs
Lemon-Nut Filling (recipe follows)
1/4 cup butter or margarine, melted
Lemon Icing (recipe follows)
Directions
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
tablespoon melted 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 for 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.