375 grams wheat flour
1 cube fresh yeast
120 milliliters of lukewarm milk
1 teaspoon sugar
75 grams of soft butter
60 grams of sugar
2 medium eggs
1 pinch of salt
1/4 teaspoon grated lemon peel optional
Crumble the yeast into a cup with the lukewarm milk.
Add a teaspoon of sugar and stir with a spoon until it has dissolved.
Put the flour in a bowl and make a hole in the center.
Pour the lukewarm yeast-milk mixture into the mould.
Mix with a little flour from the edge and put the dough in a warm place to rest for 10 minutes.
Add the eggs, soft butter, remaining sugar, salt and mix everything.
Knead the dough with a food processor for a few minutes.
Cover the bowl with a towel and let the dough rise in a warm place for about 45 minutes.
Butter a cake tin (about 20*20 cm, alternatively springform or box shape) and sprinkle some sugar.
Shape the dough on a floured work surface into 2 long ropes. Cut off 6 pieces from each and form the 12 portions of dough into balls with your hands.
Put them in the tin by spacing them a little apart from each other.
Cover again and let them rise for at least 20 minutes.
Preheat the oven to 180 degrees top and bottom heat.
Bake the pastries for around 20-25 minutes until they turn light brown.
Dust with powdered sugar and enjoy them while still warm; they can be served with vanilla sauce or stewed fruit.