Viennese Breakfast Cake
Yield: 2 Loaves

Bread
1/2 cup warm water
1 package dry yeast
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon peel
1 cup butter, softened
6 eggs
4 1/2 cups flour (sift before measuring)

Filling
3 tablespoons butter, softened
2/3 cup brown sugar
2 egg yolks
2 tablespoons milk
1/4 teaspoon vanilla
2 cups finely chopped walnuts or pecans
1/4 cup butter, melted
Confectioners' sugar

Day ahead, make dough, if possible:
Check temperature of warm water with thermometer (105-115). Sprinkle yeast over water in large bowl of electric mixer; stir until dissolved. Add sugar, salt, lemon peel, 1 cup butter, 6 eggs and 3 cups flour. At medium speed, beat 4 minutes.

Add remaining flour; at low speed, beat until smooth about 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. Refrigerate, covered, overnight.

Next day, make filling:
In large bowl, with wooden spoon, mix 3 tablespoons butter; brown sugar and yolks. Stir in milk and vanilla; blend in nuts.

Grease two 9x5x3-inch pans.

Remove dough from refrigerator. 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, 14x9-inch.

Brush with 1 Tablespoon melted butter. Spread with half of filling, to 1/2-inch 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. Repeat with rest of dough.

Let rise in warm place, covered with towel, draft free, till double in bulk, about 1 1/2 hours.

Preheat oven to 350 Degrees F.

Bake 35 minutes or until golden brown. Remove from pan to rack. Sprinkle with confectioners' sugar.

Kathy, I found this recipe on the net at Recipe Source. Hope this is the exact recipe you are looking for.