Meitschibei

Instructions

1. Mix the lukewarm milk with the yeast and a teaspoon of sugar, then leave to rest for 10 minutes until the surface foams.
2. In a large bowl, mix the flour, remaining sugar, salt and lemon zest.
3. Add the egg, the soft butter in pieces and the yeasted milk, then knead for 8 minutes until you have a soft, smooth dough.
4. Cover and leave to rise for 1 hour at room temperature, until the dough has doubled in volume.
5. Work in the crushed hazelnuts and cinnamon by briefly kneading, then divide the dough into 12 even balls.
6. Place the balls on a tray lined with baking paper, flatten them slightly and let them rise for another 20 minutes.
7. Brush with beaten egg yolk and bake at 180 °C for 12 to 15 minutes, until nicely golden.
8. Dust with icing sugar as soon as they leave the oven and let them cool on a wire rack.