[25 g of active dry yeast,] 4 cups of all-purpose flour, [1/4 cup of sugar], 1 tablespoon of salt, [1 teaspoon of grated lemon zest], 3/4 cup of softened butter or margarine, 3 eggs, and 1 cup of heavy cream, fresh or canned
[Sugar or chocolate melted]
[25 g of active dry yeast,] 4 cups of all-purpose flour, [1/4 cup of sugar], 1 tablespoon of salt, [1 teaspoon of grated lemon zest], 3/4 cup of softened butter or margarine, 3 eggs, and 1 cup of heavy cream, fresh or canned
[Sugar or chocolate melted]
Melt the yeast in 2 tablespoons of warm water
Sift together flour, sugar, and salt
Add lemon zest and yeast mixture
Add softened butter or margarine
Beat eggs and add heavy cream
Combine with previous mixture
Mix well
Refrigerate covered for 1 night
Place on a floured surface and open to a thickness of 1/2 cm
Cut into circles of 5 cm and place on greased baking sheets
Cover and let rise for 1 hour
If desired with chocolate, brush with egg and sprinkle with sugar crystals
Bake in a moderate oven for about 12 minutes
If using chocolate, let cool slightly and cover with 1 tablespoon of melted chocolate
Let cool completely.
