|Plain flour||10 Ounce (300 Gram, Strong)|
|Plain dry yeast||1⁄4 Ounce (7 Gram)|
|Grated lemon rind||1|
|Beaten egg||1 Small|
|Unsalted melted butter||1 1⁄2 Ounce (40 Gram)|
|Warm milk||4 Fluid Ounce (120 Milliliter)|
|Granulated sugar||2 Tablespoon (For Sprinkling)|
|Egg yolks||2 Small|
|Walnuts||4 Ounce, finely grounded (115 Gram)|
|Cinnamon powder||1 Teaspoon|
|Caster sugar||2 Ounce (55 Gram)|
|Egg whites||2 Small|
Warm the mixing bowl before sifting in the flour and then stir in the dry yeast.
Make a well in the centre and stir in the sugar, lemon rind, egg, melted butter and the milk.
Knead well, adding a little extra liquid or flour as required to make a smooth but not sticky dough.
On a lightly floured surface, knead this dough and roll out thinly into a rectangle approx 18 x 12 inches.
Cut into six squares.
Mix the walnuts, cinnamon and sugar with the egg whites and divide equally among the squares.
Take care to leave the edges clean and then carefully roll up each square diagonally from one corner to another to form a long roll.
Curl these rolls into a crescent shape and place on a greased baking sheet.
Cover with a cling film and leave in a warm place to rise.
It will take almost 2 hours before the rolls have risen.
Brush with the whisked egg yolks and sprinkle with sesame seeds, or pine nuts.
Place in a pre heated oven, bake until lightly golden then just before serving sprinkle with some icing sugar.