4 c. flour, more or less
1/2 c. sugar
2 tsp. salt
2 pkgs. dry yeast
1/2 c. water
1/2 c. butter
1 egg, room temperature
3/4 c. milk

FILLING:

1 c. ricotta cheese
8 oz. cream cheese
1/2 c. confectioners sugar

TOPPING:

1 egg white, beaten
1/2 c. sugar
2 tbsp. lemon rind, grated
1 c. confectioners sugar
Lemon juice
Milk

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk, water and butter in saucepan. Heat over low heat until liquids are 120 to 130 degrees. Butter need not melt completely. Gradually add to dry ingredients and beat 2 minutes at medium speed on electric mixer. Add egg and 1 cup flour. Beat 2 minutes at high speed. Stir in more flour to make stiff batter. Cover tightly; refrigerate 2 to 12 hours. While dough is chilling, make cheese filling as follows:

Cream ricotta cheese, cream cheese and confectioners sugar and keep at room temperature so it will spread easily. Remove dough from refrigerator, punch down and turn into floured board. Divide in half. Roll each half into a 12 x 6 inch rectangle. Transfer to greased baking sheets. Spread cheese down center third of each. Cut 1 inch wide strips along both sides of filling, cutting from filling out to edges. Fold at an angle across filling alternately. Cover, let rise until doubled (approximately 1 hour). Brush with beaten egg white. Sprinkle with 1/2 cup sugar mixed with grated lemon rind.

Bake at 375 degrees about 20 minutes. When almost cool, drizzle with frosting made with confectioners sugar mixed with small amount of lemon juice and enough milk to make a drizzle consistency. Yields 12 servings.