Coffee Cake - cooking recipe

Ingredients

1 pkg. active dry yeast
1/4 c. warm water (105~ to 115~)
3 eggs, separated
1/2 c. milk
about 3 1/4 c. flour, divided
1 1/4 c. sugar, divided
1 tsp. salt
1 c. cold butter (only butter)
lemon peel from 1 lemon
1 c. very fine ground walnuts

Preparation

Dissolve yeast in water.
Beat egg yolks thoroughly.
Beat in milk and yeast mixture.
In large bowl of food processor, combine 3 cups flour, 1/4 cup sugar and the salt.
Cut in butter until particles are fine.
Transfer to bowl, if using food processor. Stir in yeast mixture and lemon peel.
Cover; let stand 30 minutes.
Stir in about 1/4 cup flour or enough to make a soft dough.
Turn out on lightly floured surface; knead, adding flour only if necessary to prevent sticking, until dough is smooth and satiny.
Place in greased bowl; turn to grease top.
Cover tight and refrigerate 12 hours or overnight.
After removing from refrigerator, let dough stand at room temperature a few minutes, pressing with hands to warm and soften slightly.