Easter Fruit and Nut Bread

Combine 1 1/2 cups of flour and yeast.

Heat milk, 1/4 cup sugar, butter, lemon peel, 1/2 cup water and 1/2 teaspoon salt just until warm (115° to 120°).

Stir constantly; add to flour mixture and yolks and 1 whole egg.

Beat with electric mixer on low speed 1/2 minute, scraping sides of bowl.

Beat 3 minutes on high speed. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto floured surface; knead in enough remaining flour to make a moderately soft dough.

Shape into a ball; place in greased bowl and turn once.

Cover; let rise until double.

Punch down; let rest 10 minutes.

Divide dough into sixths.

Combine walnuts, the 1/3 cup sugar, egg whites and lemon juice; set aside.

Beat remaining egg and 1 tablespoon water; set aside.

Roll each sixth of dough into a 10 x 14-inch rectangle.