Lemon Twist

In a large bowl, combine 1 1/2 cups all-purpose flour, granulated sugar, salt, and yeast

Let it sit for about 10 minutes

Homogenize the mixture by adding milk, water, and butter or margarine at room temperature

The mixture should be smooth and well-combined

Add the egg, lemon zest, and 1/2 cup all-purpose flour

Mix until a dough forms

Knead the dough for about 8 minutes until it becomes smooth and elastic

Divide the dough into two portions

Roll each portion into a rectangle shape

Place one half of the dough onto an ungreased surface, then spread half of the filling over the center of the dough, leaving a 1-inch border

Cut the remaining dough into strips about 2 cm wide, from the edges to the filling

Fold in half and repeat with the other portion of dough

Place each folded piece onto a greased baking sheet

Bake at moderate temperature (170°C) for 35 minutes or until the sound is hollow when tapped

Remove from the oven and let cool completely

For the glaze, mix confectioners' sugar and freshly squeezed lemon juice

Drizzle over the cooled twist

Serve one twist and refrigerate the other

You can store it in an airtight container for up to 2 months

To thaw, let it sit at room temperature for about 2 hours or longer

You should end up with 2 twists.