Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat milk, water, and butter until warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
LEMON NUT TWISTS (use 1/2 of dough): Combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel in a small bowl; reserve. Roll dough to 21 x 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle-third of dough (covering 7 x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch-wide) strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375°F for 15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists.
Lemon Icing: Combine1 cup powdered sugar, sifted, and 4 to 5 teaspoons fresh lemon juice in a small bowl. Stir until smooth.
PEANUT BUTTER AND JAM TURNOVERS (use 1/2 of dough): Combine 1/3 cup creamy peanut butter and 1/3 cup jam in a small bowl; stir to blend. Set aside. Roll dough to 15 x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in center of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Cover and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal with tines of fork. Bake at 375°F for 13 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from pans; cool on wire racks. Makes 20 turnovers.
BOUQUET COFFEE CAKE (use 1/2 of dough): Roll dough to 14-x7-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations in center of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375°F for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1 coffee cake.
CREAM CHEESE AND JAM FOLDOVERS; PICTURED (use 1/2 of dough): Combine 4 ounces cream cheese, softened, and 2 tablespoons sugar in a small bowl; stir to blend. Set mixture aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375°F for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing . Makes 16 foldovers.
Combine1 cup powdered sugar, sifted; 4 to 5 teaspoons milk and 1 / 2 teaspoon vanilla extract in a small bowl. Stir until smooth.