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1
Dissolve yeast in water.
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2
Beat egg yolks thoroughly, then beat in milk and yeast mixture.
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3
In a large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt.
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4
Cut in butter until particles are fine.
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5
Stir in yeast mixture and lemon peel.
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6
Cover and let stand 30 minutes.
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7
Stir in about 1/4 cup flour or enough to make a soft dough.
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8
Turn out on a floured board and knead (adding flour only if necessary to prevent sticking) until smooth and satiny.
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9
Place in greased bowl, cover tightly and refrigerate 12 hours or overnight.
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10
After removing from refrigerator, let stand at room temperature to warm (or press with hands to warm and soften). Roll into a 20 x 16-inch rectangle.
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11
Stir together egg whites, nuts and remaining cup of sugar.
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12
Spread on dough.
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13
Starting at lengthwise edge nearest you, roll as for jelly roll.
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14
Grease Bundt pan, then carefully lift roll and place, seam side up, in prepared pan, adjusting to fit and overlapping ends to join.
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15
Cover and let stand 2 to 2 1/2 hours.
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16
Bake at 325u00b0 for 1 hour and 15 minutes or until a rich golden brown.
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17
(Start to check after 30 minutes and when top begins to turn golden, cover loosely with foil for remainder of baking time.)
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18
Cool in pan 10 minutes, then gently loosen at edges and around center tube.
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19
Turn out on wire rack. Sprinkle with confectioners sugar, sifted.
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20
This sounds time-consuming to prepare, but it is very easy and very delicious.
