Viennese Breakfast Cake

Ingredients

120 ml warm water
1 package dry yeast
50 gr sugar
3 gr salt
2 gr lemon peel
230 gr butter
12 eggs
575 gr flour
1 1/2 filling
14 gr butter
150 gr brown sugar
2 egg yolks
10 ml milk
1 gr vanilla
240 gr chooped walnuts
55 gr butter
1 confectioners sugar
230 gr butter
375 gr flour
40 gr butter
3 pans
1/2 bowl
1/2 dough a rectangle
14 by
14 gr melted butter
1/2 from edge

Instructions

covered with towel, draft free, till double in bulk, about 1.5 hours. Preheat oven to 350. Bake 35 minutes or till golden brown. Remove from pan to rack. Sprinkle with confectioners sugar.