Blend 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl; set aside. Heat milk, water and 1/3 cup margarine or butter until warm (105°F to 115°F). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; brush top lightly with some of remaining margarine or butter. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.
Blend walnuts, brown sugar and lemon peel in small bowl; set aside.
Punch dough down; divide in half. Roll each half on lightly floured surface to a 21 x 8-inch rectangle. 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. Fold one of the remaining dough thirds over filling. Brush surface of folded dough with 1 tablespoon margarine or butter; sprinkle with 1/4 of the filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place on greased baking sheet. Repeat with remaining rectangle.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Bake at 375°F for 15 minutes or until done. Cool on wire racks.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.