French Roll

For the French rolls, first put flour in a suitable bowl, press a bulge in the center and crumble the yeast into it. Spread soft sugar, butter, salt and lemon zest evenly on the rim of the flour. Heat the milk and pour over the yeast. Knead all ingredients together from the center using your hands or the dough hook of the mixer, working through until the dough separates from the side of the bowl. Dust with flour and let rise in a warm place for 15-20 minutes with the lid closed.

Roll out the dough on a floured surface into a 30 x 25 cm rectangle. Cut the cold butter into narrow slices and cover one half of the dough with it. Fold the other half of the dough over it, press the edges together and push it under the piece of dough. Later, roll out the piece of dough into a rectangle of 50 x 30 cm. From the narrow side, wrap 1/3 towards the center and fold the last third over so that there are 3 layers of dough on top of each other. Refrigerate for 15 minutes.

Roll out piece of dough to a rectangle 80 x 40 cm, brush with a tiny bit of water and sprinkle with cinnamon sugar. Roll up the dough piece from the long side into a flattened roll about 6 cm wide and cut into pieces about 4 cm wide (the seam should be at the bottom).

Using the handle of a wooden spoon, make a hearty indentation in the center of each piece, parallel to the cut surfaces. Place the rolls 4-5 cm apart on two greased baking sheets.

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