Lemon Curd Coffee Cake

Directions

Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved.

Add the sugar. Mix well. Heat the sour cream until warm.

Add= to the yeast mixture along with the lemon rind and salt.

Beat in the first measure of eggs.

Add enough of the flour to make a soft dough.

Beat the butter into the dough. Turn the dough onto a floured board and knead until smooth (6-7 minutes).

Place the dough in a lightly buttered bowl.

Cover tightly with plastic wrap. Let rise until doubled in bulk (45-60 minutes).

Punch down.

Roll out on a floured board to form an 18 inch x 12 inch rectangle.

Spread the lemon curd on the dough, leaving a ¾ inch border on all sides.

Carefully roll up the dough.

Slice into 3½ inch thick slices. Place the rolls in a well greased (8 inches) pie pan in a circle.

Let rise for about 30 minutes.

Preheat oven to 360=B0.

Lightly beat the second measure of egg.

Brush the cake with the beaten egg.

Sprinkle with nuts.

Bake for about 30 minutes.