Ingredients:
Serves 4

2 x Eggs
250 gram Flour plain
35 gram Sugar white
10 gram Yeast fresh compressed
40 gram Icing sugar mix
100 ml Milk
10 ml Cream
10 gram Vanilla beans
20 gram Lemon, for peel

Method:

Prepare a sponge with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg yolks, lemon rind a pinch of salt. Knead into a semi-stiff dough. Finally, work in some butter. Cover with a cloth and leave to rise again until the bulk has increased considerably.

On a floured surface, roll the dough flat to about 2 cm. With a cutter, cut out pieces about 6 cm in diameter, fold and close the edges tightly at the top. Dip each piece one by one in the melted butter and place them closely side-by-side in a well greased baking tray with the folded edge facing down. Bake in a preheated oven at 180 °C for about 20-30 minutes until golden yellow. Separate them to serve, and sprinkle over icing sugar.

For the vanilla sauce, heat the milk and vanilla pod. Simmer for about 5 minutes. Beat the egg whites and sugar. Gradually stir in the milk (without the vanilla pod) and keep stirring on medium heat until the sauce thickens slightly. Place the pot in a bowl filled with iced water and allow to cool, stirring now and again. When the sauce is cold, fold in some whipped cream.