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1
Blend 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl; set aside.
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2
Heat milk, water and 1/3 cup margarine or butter until warm (105F to 115F).
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3
Stir into dry ingredients.
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4
Stir in eggs and remaining flour to make stiff batter; brush top lightly with some of remaining margarine or butter.
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5
Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.
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6
Blend walnuts, brown sugar and lemon peel in small bowl; set aside.
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7
Punch dough down; divide in half.
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8
Roll each half on lightly floured surface to a 21 x 8-inch rectangle.
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9
Brush middle third of one rectangle, covering 8 x 7-inch portion, with 1 tablespoon melted margarine or butter; sprinkle with 1/4 of walnut filling.
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10
Fold one of the remaining dough thirds over filling.
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11
Brush surface of folded dough with 1 tablespoon margarine or butter; sprinkle with 1/4 of the filling.
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12
Fold remaining dough third over filling; pinch edges to seal.
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13
Cut into 8 (1-inch wide) strips.
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14
Twist each strip, in opposite directions, 3 times.
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15
Place on greased baking sheet.
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16
Repeat with remaining rectangle.
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17
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
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18
Bake at 375F for 15 minutes or until done.
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19
Cool on wire racks.
