1 yeast tablet
1/2 cup of warm water
I cup of scalded milk at room temperature
2 tablespoons of butter or margarine
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of grated lemon zest
2 eggs
4 to 5 cups of all-purpose flour
250g of melted butter or margarine
Whipped cream
1 yeast tablet
1/2 cup of warm water
I cup of scalded milk at room temperature
2 tablespoons of butter or margarine
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of grated lemon zest
2 eggs
4 to 5 cups of all-purpose flour
250g of melted butter or margarine
Whipped cream
Hydrate the yeast in warm water
Combine milk, butter or margarine, sugar, salt, grated lemon zest, eggs, and 2 1/2 cups of flour
Mix well
Knead until a smooth dough forms
Add more flour as needed to achieve a manageable consistency
Place the dough on a lightly floured surface
Knead for about 5 minutes
Shape into a rectangle and place in an oiled bowl, turning to coat the top
Cover and let rise at room temperature for about 1 hour, or until doubled in size
Punch down the dough
Cover and refrigerate for 1 hour
Punch down the dough again
Roll out into a rectangle on a lightly floured surface
Spread one-third of the melted butter or margarine over the top
Fold the dough in three, like a letter
Unfold and repeat the process two more times until all the butter is used
Refrigerate for 1 hour
Roll out and cut into triangles
Enroll starting from the wider end and place on an ungreased baking sheet with the pointed end down
Chill in refrigerator for 30 minutes
Bake in a hot oven, brushed with whipped cream, for about 15 minutes
Serve warm.
