1 tablet of active dry yeast
1/3 cup of warm water
3 tablespoons of unsalted butter or margarine, at room temperature
5 tablespoons of granulated sugar
1/2 cup of scalded milk
1 tablespoon of grated orange zest
1 tablespoon of grated lemon zest
3 1/2 cups of all-purpose flour
1 egg
1 tablet of active dry yeast
1/3 cup of warm water
3 tablespoons of unsalted butter or margarine, at room temperature
5 tablespoons of granulated sugar
1/2 cup of scalded milk
1 tablespoon of grated orange zest
1 tablespoon of grated lemon zest
3 1/2 cups of all-purpose flour
1 egg
Dissolve the yeast in warm water
In a large bowl, mix together the butter or margarine, sugar, scalded milk, and grated orange and lemon zest
Beat well until the butter is fully incorporated
Let it cool to room temperature, then add the dissolved yeast and 1 1/2 cups of all-purpose flour
Beat vigorously for at least 10 minutes with a wooden spoon
Add the egg and 1 1/2 cups of all-purpose flour
Beat until the dough is smooth and elastic, about 5 minutes
Turn it onto a lightly floured surface, knead gently for 5-7 minutes
Punch down the dough, place it in a greased bowl, cover it, and let it rise in a warm, draft-free place until doubled in size
Punch it down again, shape into balls or ovals, about 1/4 inch thick
Place them onto a baking sheet lined with parchment paper, leaving some space between each pastry
Cover and let them rise for another 45-60 minutes
Bake in a moderate oven (350°F) for 20-25 minutes, or until golden brown
Allow to cool before dusting with powdered sugar and sprinkling with chopped nuts or hazelnuts
