Ingredients
FOR THE DOUGH
TYPE 0 FLOUR 500 gr
MILK AT ROOM TEMPERATURE 250 ml
CASTER SUGAR 80 gr
SOFT BUTTER 60 gr
ACTIVE DRY YEAST 5 gr
EGG AT ROOM TEMPERATURE 1
GRATED LEMON ZEST
q.b.
FOR THE CUSTARD
LATTE 250 ml
SUGAR 50 gr
STARCH SAYS MORE
1 tablespoon
EGG 1
YOLK
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