Summary

Ingredients

• 500 g flour, (wheat flour)
• 30 g yeast
• 100 g suar
• 0.25 liter ¼ milk
• 100 g butter or mararine
• 1 pinch (s) salt
• 0.5 ½ lemon (s), grated zest
• Flour, (wheat flour), to roll out

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Instructions

1. Put the flour in a preheated bowl and make a small depression in the middle. Crumble the yeast in the well and mix with a little sugar, a few tablespoons of lukewarm milk and flour to form a soft dough, the pre-dough. Cover the pre-dough and let it rise in a warm place (not over 40 degrees) for 15 minutes until it has roughly doubled its size.
2. Sprinkle the pre-dough with flour, add the rest of the sugar and the warm milk, the soft fat, a pinch of salt and the lemon zest.
3. Knead the dough well until it bubbles and separates from your hands and bowl, then cover and let rise in a warm place for another 15 minutes.
4. Then knead the dough vigorously again and roll it out on a floured worktop. Place on a greased baking sheet, prick several times with a fork and cover again for 15 minutes.
5. Bake with the respective topping in a preheated oven at 200 degrees for about half an hour (convection oven 160 degrees, gas stove level 4 or 5.