Public-domain recipe with an original dish photograph.
Dough: 250 g milk 25 g brewer's yeast 20 g sugar 50 g butter 650 g 00 or 0 flour 2 eggs a pinch of salt Stuffing: 3 lemon untreated. Make sure the skin is edible! 250 g sugar
Cut the butter and let it soften. Dissolve the yeast in warm milk and softened butter. Add sugar and stir. Add the other dough ingredients and knead for a few minutes until you have a soft dough. Cover the dough and let it rise for about an hour. Meanwhile, grate the skin of the lemons. Add sugar and mix. Store the stuffing in a dry place. Roll out the dough to 1 or 2 a rectangles about 3 mm thick. Spread the stuffing on all the surface of the dough. Roll up the rectangle(s) tightly. Cut the rolls in slices about 1 cm thick. Lay them on baking paper in an oven tray. Let them rise again for another hour. Preheat the oven to 180 °C. Cook for about 20 minutes. Pay attention not to overcook: check after about 10 minutes.