Viennese Breakfast Cake
| Yield: | 2 Servings |
| Categories: | Breakfast, Breads |
| Bread | ||
| 1/2 | c | Warm water |
| 1 | Pk dry yeast | |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | ts | Grated lemon peel |
| 1 | c | Butter, softened |
| 6 | Eggs | |
| 4 1/2 | c | Flour (sift before measure) |
| Filling: | ||
| 3 | tb | Butter, softened |
| 2/3 | c | Brown sugar |
| 2 | Egg yolks | |
| 2 | tb | Milk |
| 1/4 | ts | Vanilla |
| 2 | c | Finely chooped walnuts or |
| Pecans | ||
| 1/4 | c | Butter, melted |
| Confectioners sugar |
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