Minyon

Instructions

1. Dissolve the yeast and a teaspoon of sugar in the lukewarm milk and let it rest for 10 minutes.
2. In a mixing bowl, combine the flour, the remaining sugar, the salt, the vanilla and the lemon zest.
3. Add the egg and the yeasted milk, then knead for 8 minutes until you get a smooth, elastic dough.
4. Work in the softened butter and knead for another 5 minutes, until the dough pulls away from the sides of the bowl.
5. Cover and let rise for 1 hour, until doubled in volume.
6. Punch down the dough, divide it into 6 equal pieces and shape them into small, taut balls.
7. Arrange them on a baking sheet, spaced apart, cover and let rise for 30 minutes.
8. Brush with the egg yolk and milk mixture, sprinkle with poppy seeds or pearl sugar if you like, then bake at 190 °C for 18 to 20 minutes, until golden.