Ingredients (serves 4):
500 g plain flour
250 ml warm milk (not over 35° C)
42 g fresh yeast
100 g sugar
zest of one lemon
a pinch of salt
75 g soft butter
2 "M" size eggs
a 22 x 30 cm rectangular pyrex dish
50 g butter, to be melted
Method:
In a mixing bowl, add flour and make a well in the centre. Dissolved the crumbled yeast in the warm milk and pour into the "well". Stir well and then, add salt, sugar, lemon zest and soft butter. Lastly, add in the eggs. Knead until the dough leaves the side of the mixing bowl.
Cover bowl with a cloth and leave aside for about half an hour to let dough rise to double its volume.
Then, remove to a floured worktop. Divide dough into 24 portions (about 51 g each). Arrange them in a buttered pyrex dish. Brush top with melted butter.
Bake in a preheated oven (fan: 175° C/conventional: 200° C) for about 35 to 40 minutes. Once done, remove from oven.
Served warm with vanilla sauce.
Happy Baking!
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