We dissolve the dry yeast with a little sugar, dilute it with lukewarm milk, and add a bit of sifted flour, which creates a liquid dough starter that we let rise. In the remaining sifted flour (set aside a little for rolling out), we add eggs, the remaining sugar, finely grated lemon peel, salt, melted butter about 200g for 10 servings. The rest of the lukewarm milk and the risen starter are mixed together thoroughly. We let the finished dough rise. Traditionally, we prepare small buns that we grease on the baking tray and place next to each other. Again, we let them rise, now in a 40mm high enamel GN and bake according to the previously specified program.