Steps

• Dissolve the yeast in the milk.

• Pour the flour into a bowl, add the sugar, lemon zest, eggs, butter, and milk, mix and start kneading.

• Add a pinch of salt and knead well, make a round of folds, i.e., form a rectangle without using the rolling pin, bring the short side towards the center and cover with the other short side.

• Close into a ball and place it in a bowl, cover with plastic wrap and let it rest until doubled, about 3 hours.

• Once risen, take the dough and divide it into 12 pieces or any even number of pieces.

• Roll out the pieces with a rolling pin but do not flatten too much and form rectangles, fill the center with pistachio paste, and close to obtain cylinders.

• Join the cylinders two by two, braiding them together, and place them on an oiled parchment paper sheet.

• Let rest 20 minutes, heat the oil in a deep frying pan or pot, and cook the braids, turning them until golden brown.

• Alternatively, bake at about 355°F for 15 minutes or air fry at 340°F for 10-12 minutes.

• Drain and roll them in granulated sugar.

  Bon appétit
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