Summary

Ingredients

• 500g flour
• 30 g yeast
• 60 g suar
• 250 ml milk, lukewarm
• 60 g butter
• 1 egg (s)
• 1 pinch (s) salt
• Lemon (s) - zest, grated
• 1 egg yolk
• 2 tablespoon powdered sugar
• 2 teaspoons lemon juice
• 6 currants

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Instructions

1. Sift the flour into a bowl and place the crumbled yeast in the middle. Mix with a little sugar, the milk and a little flour. Let rise for 15 minutes.
2. Beat the remaining sugar, melted butter, egg, salt and lemon zest with the yeast cake until it bubbles. Let rise for 15 minutes.
3. Weigh pieces of dough weighing 150 g and shape into fish. Press a cleaned lucky cent into a fish. Form 2 very small balls for the mouth and press them on. For the scales, cut into the surface of the dough with scissors. Place the fish on a baking sheet with parchment paper and let rise for another 15 minutes.
4. Brush the fish with whisked egg yolk and bake on the central sliding bar with hot air at 160 ° C for 16 minutes until they are golden yellow.
5. Mix the powdered sugar with a little lemon juice. Put currant eyes in the fish and sprinkle a circle of icing sugar around them.