Sweet Bread

Dissolve the yeast in warm water, then add the milk and melted butter

Mix well

Mix well

Add the flour and cornstarch, mixing until smooth

Add the lemon zest

Beat the eggs in a blender or with an electric mixer, adding small amounts of dough, beating constantly until smooth

Once the dough is well mixed, beat it again to release air bubbles

Let it rest for 1 hour at room temperature, or until doubled in size

Place the dough in a buttered and floured ring mold, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until puffed

Preheat oven to 350°F (180°C)

Remove from oven, let cool, then remove from mold

Prepare the cream filling: In a saucepan, combine flour and butter

When melted, add milk and heavy cream, whisking constantly until smooth

Add egg yolks and cook for 3 minutes, or until creamy

Remove from heat and let cool, covered with plastic wrap

Cut the bread in half lengthwise and fill with cream filling. Reserve

Prepare the glaze: Mix milk and confectioners' sugar until smooth

If too thin, add more confectioners' sugar

Cover the bread and serve

Serves 20 pieces

Calories per serving: 212.