Lemon Curd Coffee Cake

Source: RecipeLand.com

1 tbsp active dry yeast
1/4 c warm water
1/3 c sugar
1/2 c sour cram
1/2 tsp lemon rind -- grated
1/4 tsp salt
2 eggs
2 3/4 c white flour
1/3 c butter, softened
1 egg
3/4 c ready made lemon curd
walnuts -- chopped

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" x 12" rectangle. Spread the lemon curd on the dough, leaving a 3/4" border on all sides. Carefully roll up the dough. Slice into 3 1/2" thick slices. Place the rolls in a well greased (8") pie pan in a circle. Let rise for about 30 minutes.
Preheat oven to 360°. Lightly beat the second measure of egg. Brush the cake with the beaten egg. Sprinkle with nuts. Bake for about 30 minutes.