Ingredients:
Instructions:
To make a custard whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Simmer the cream until it reaches a temperature of 175 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. To prepare the dough, you need to warm milk, add in 1 tsp. sugar and yeast, and set aside 10 minutes to let the yeast come alive. In a bowl mix all dry ingredients and finely grated zest. Make a recess in the center, pour in there a lightly beaten egg and melted butter. Gradually add the milk with the yeast, knead the dough. The dough should be slightly sticky. Cover the bowl with the dough with a clean towel, and leave for 1.5 - 2 hours. Press down the dough and divide into 15-17 pieces. Roll out each piece on floured surface. You should get a thick oval of about 5x2,2 inches. Put a tablespoon of cream and fold once. So, you will get piece folded less than half. The rest, not folded part, cut into 1 inch strips and roll up to the end. Repeat with remaining portions of dough. Put the buns on the baking sheet, covered with a parchment paper, leave to "rest", about 30 minutes. Preheat the oven to 350 F. Cover your buns with beaten egg, bake for about 20-25 minutes, until golden brown. Let to cool on a wire rack, covered with a towel. Then sprinkle with powdered sugar - and you're done.
