Lemon-Nut Twists with Lemon Icing
16 twists

DOUGH
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup margarine
2 eggs

LEMON-NUT FILLING
1 cup chopped walnuts -- toasted
2/3 cup firmly packed light brown sugar
1 1/2 tablespoons grated lemon peel
1/4 cup margarine -- melted

LEMON ICING
1 cup confectioners' sugar
1 tablespoon lemon juice

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and margarine until warm (105 to 115F). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.

Meanwhile, combine walnuts, brown sugar and lemon peel; reserve.

Punch dough down. On lightly floured surface, divide dough in half. Roll each to 21×8-inch rectangle. Brush middle third of one rectangle, covering 8×7-inch portion, with 1 tablespoon melted margarine; sprinkle with 1/4 of walnut filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 tablespoon margarine. Sprinkle with 1/4 filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place on greased baking sheet. Repeat with remaining rectangle.

Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

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

Lemon Icing:
Combine 1 cup confectioner's sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.

Source: Fleischmann's Yeast