2 tablets of active dry yeast (30 g)
1/2 cup of warm water
1/3 cup of butter or margarine
1/3 cup of sugar
2 1/2 tablespoons of salt
1 cup of hot milk
2 eggs, beaten
1 tablespoon of grated lemon zest
5 to 5 1/2 cups of all-purpose flour
Recheio:
4 tablespoons of butter or margarine
1 1/2 cups of confectioner's sugar, sifted
1 1/2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
1 cup of chopped nuts (or pecans)
2 tablets of active dry yeast (30 g)
1/2 cup of warm water
1/3 cup of butter or margarine
1/3 cup of sugar
2 1/2 tablespoons of salt
1 cup of hot milk
2 eggs, beaten
1 tablespoon of grated lemon zest
5 to 5 1/2 cups of all-purpose flour
Recheio:
4 tablespoons of butter or margarine
1 1/2 cups of confectioner's sugar, sifted
1 1/2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
1 cup of chopped nuts (or pecans)
Soak the yeast in warm water
Mix together butter or margarine, sugar, salt, and milk
Let it rest
Beat in the eggs well
Add lemon zest and softened yeast
Gradually add all-purpose flour until a firm dough forms, knead for 5 minutes
Place the dough in a greased bowl, cover, and let rise for 1 hour
For the filling: beat together butter or margarine and confectioner's sugar
Add remaining ingredients and mix well
Divide the dough into two parts
Roll out each part into a rectangle (52 x 30 cm)
Spread the filling over the rectangles
Dust with chopped nuts
Cut each rectangle into three strips of 30 x 17 cm
Roll up each strip like a croissant, starting from the longer side
Close the seam well
Make a filled pastry with three strips
Place it in a greased baking dish (22 x 12 cm or English muffin tin)
Repeat with remaining dough
Let rise in a protected area for 1 hour
Bake in a moderate oven (170°C) for about 40 minutes.
