Step 1

Start with mixing half of the sugar with half of the lukewarm milk then sprinkling dry yeast on top. In 10 minute yeast should foam

Step 2

Place the yeast mixture into your Stand mixer with the kneading hook on then mix it together with egg yolk and rest of the milk for about a minute

Step 3

Mix in dry ingredients; flour, rest of the sugar, lemon zest, salt and start kneading until dough comes together

Step 4

Slowly add in butter piece by piece and knead for another 10 minutes on medium high speed until dough becomes elastic and shiny

Step 5

Move the dough into a bowl, cover with plastic wrap and let it rise approx. 2x

Step 6

Prepare the filling by simply mixing the ingredients together for a minute. After dough risen, with the help of a Rolling pin, roll it into 30cm (12 inches) square and spread filling on top, an Offset spatula is a great help

Step 7

Roll up the dough and place it into the freezer for 5 minutes for an easier, neater cut. Butter baking pan in the meantime

Step 8

Cut 10x rolls (3cm each) and place them into the baking pan leaving some space in between them. Cover with plastic wrap and let them rest for a second rise which should take another hour

Step 9

Pre-heat oven to 180C / 356 F and after applying a very thin egg wash on the rolls bake them for 45 minutes. Prepare the "drizzle" by mixing warm milk and sugar and at 45 minutes pour the sweet milk mixture over the almost baked rolls. Make sure you work as quickly as possible in a few seconds so that neither the rolls, nor the oven cools down

Step 10

Put the rolls back to the oven and bake for a further 15 minutes until top golden brown and bottom caramelizes a bit