Lemon Curd Coffee Cake - cooking recipe

Ingredients

1 Tbsp. active dry yeast
1/4 c. warm water (105~ to 115~)
1/3 c. sugar
1/2 tsp. grated lemon rind
1/4 tsp. salt
2 eggs
1/2 c. sour cream
2 1/2 to 2 3/4 c. white flour
1/3 c. soft butter
1 egg, slightly beaten
3/4 c. lemon curd
ready made chopped walnuts (optional)

Preparation

Heat sour cream until warm.
Add to the yeast mixture along with the lemon rind and salt.
Beat in 2 eggs and then add enough of the flour to make soft dough.
Turn out on a floured board and knead 6 to 7 minutes until smooth.
Place dough in lightly buttered bowl.
Cover with plastic wrap.
Let rise until double in bulk, 45 to 60 minutes.