Ingredients:

200 ml of lukewarm milk 

1 packet of dry brewer’s yeast 

250 g of cake flour 

250 g of manitoba flour 

3 egg yolks 

5 g of salt 

80 g of butter

60 g of sugar 

Lemon zest 

Directions: 

1. Dissolve yeast in milk and let rest for 30 minutes.

2. Pour the mixture into a bowl with both flours and stir well. 

3. Add lemon zest, egg yolks, sugar, butter and salt. 

4. Shape into a soft and elastic dough, let rest for 2 hours in a warm place. 

5. Cut it into 60 g each portions. 

6. Use twine to shape the pumpkins and let rest 1 more hour. 

7. Fry in hot oil and coat with granulated su