Flower-Shaped Doughnut

Mix 1 cup of all-purpose flour with yeast in a large bowl

Heat milk, granulated sugar, unsalted butter or margarine, and salt in a saucepan over low heat, stirring constantly, until warm and melted

Add the flour mixture to the saucepan and stir until smooth

Beat in the egg and lemon zest with an electric mixer on low speed for 1/2 minute, stopping frequently to scrape down the sides of the bowl

Beat on high speed for 3 minutes, then add the remaining flour, beating until a dough forms

Knead the dough on a floured surface for 3-5 minutes, until soft and elastic

Place the dough in a greased bowl, turning once to coat

Cover and let rise until doubled in volume (1-1 1/2 hours)

Punch down the dough and cover again

Let rest for an additional 10 minutes

Roll out the dough into a rectangle, about 22.5 cm x 20 cm

Cut out 12 rounds with a large cookie cutter, then cut one round in half to create the center of the flower

Assemble the petals by placing each ring on top of the previous one, leaving a small gap between each layer

Let the dough rise again for 45 minutes

Bake in a moderate oven (170°C) until golden brown and slightly caramelized

To make the glaze: combine all ingredients in a bowl

Fill the center of each flower with a little jelly or jam

Dust with confectioner's sugar and serve warm or cold.