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The dough is very easy, all you have to do is COMBINE the flour, 1 1/2 eggs, sugar, dry yeast, milk, oil and lemon zest. When it's combined, also add the salt. This is because the yeast will work better if it's not in direct contact with the salt.
If you are using fresh yeast, you'll have to dissolve it into a bit of milk that's heated up to about lukewarm before you add it to the mixture. You'll notice the dough is a bit sticky, but that's okay.
COVER with a damp kitchen towel and let it rise for about an hour, or until doubled in size. Meanwhile COMBINE all the ingredients for the filling.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees Fahrenheit.
DIVIDE the dough into about 12 equal pieces. DUST your work surface and rolling-pin with flour and roll out the little dough balls into rounds. Use a small knife to cut the edges inwards, like we did on the pictures above.
SCOOP a spoonful of filling into the middle of the dough and fold it inwards. You can also roll out the dough and cut out squares and fold them as an envelope, it's however you like them best.
Use a silicone kitchen brush to coat the pastries with a beaten egg. The leftover beaten egg can be used again after baking them, so don't throw it out.
BAKE the pastries for about 15 minutes, or until they're beautiful golden brown depending on your oven and thickness of the dough.
Let them cool off slightly for about 15 to 20 minutes and then add a little bit of sugar to the beaten egg and coat the pastries again for a beautiful shiny result. Enjoy!