Melt the fat, mix 250 g flour, lemon zest, sugar and a pinch of salt in a bowl. Heat the milk lukewarm, crumble the yeast and dissolve in it. Pour fat and yeast milk into the flour and knead everything well with the dough hook of the hand mixer. Cover and let rise in a warm place for about 30 minutes. Knead again vigorously.
Roll out on a little flour 1- 1 1 / 2cm thick. Cut out 6 hearts with heart cutters or homemade templates made of sturdy cardboard (approx. 7 x 9 cm). Place on a baking tray covered with baking paper. Let rise in a warm place for another 15 minutes. Whisk the egg yolk and cream together and brush the hearts with it. Sprinkle with sesame seeds, poppy seeds, flax seeds or sunflower seeds. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-15 minutes until golden brown.
The rolls are easy to prebake and freeze. Take out of the freezer the evening before and defrost in the preheated oven (175 ° C) the next morning and bake for about 5 minutes.
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