Lemon Walnut Danish

LEMON WALNUT DANISH

5 cups Bread flour – about
2 packages Dry Yeast
1/2 cup Water
1/2 cup Milk
1/4 cup Butter
1 teaspoon Salt
1/2 cup Sugar
1 teaspoon Grated lemon peel
2 Eggs – at room temperature

-----FILLING-----
8 ounces Cream cheese – softened
1 cup Powdered sugar
1 teaspoon Vanilla
1 1/2 cups Chopped walnuts
1 Egg
3 tablespoons Lemon Juice

-----GLAZE-----
2 cups Powdered Sugar
3 tablespoons Lemon Juice

Stir together 1 1/4 cups flour and dry yeast. Heat milk, water, sugar, butter, salt, and lemon peel until warm, stirring to blend. Butter need not be melted.

Add to flour mixture and beat 2 minutes on medium speed of electric mixer. Beat in eggs and 1 cup flour. Beat 2 more minutes. By hand, stir in enough flour to make a stiff dough. Knead 8 to 10 minutes.

Grease entire dough, put in bowl and cover. Place in warm place and let rise 1 hour.

Prepare filling: Blend cream cheese until soft and fluffy. Beat in egg. Add sugar alternately with lemon juice and vanilla. Beat until creamy.

Divide dough into 3 portions. Roll each to 10 x 12 inch rectangle. Spread 1/3 of filling on each. Sprinkle each with 1/2 cup walnuts. Roll up from long side. Seal seam. May place in greased loaf pan, slice as for cinnamon rolls, or curl into crescent shape on cookie sheet.

Brush with melted butter and let rise in warm place for about one hour or until double in bulk. Or may freeze before rising. Remove from freezer 2 hours before needed, let rise in warm place and bake.

Bake rolls at 350 degrees for 20 to 25 minutes or loaf at 350 degrees for 30 to 35 minutes. If desired, while still warm, may glaze.